Preheat oven to 450F. Lightly butter 1 or 2 large baking sheets.
In a small mixing bowl, combine water, egg, vinegar and butter, all of which should be at room temperature. Add mixture to flour and salt in a large mixing bowl. Stir by hand about 5 minutes until mixture becomes a firm dough.
Form the dough into a ball and transfer it to a floured surface to knead it. Traditionally, strudel dough is kneaded by repeatedly lifting it up about 2 feet and throwing it against the table, continuing for about 10 minutes or until the dough becomes smooth and elastic. However, the dough can be kneaded like other doughs. Form the dough into a ball again, place on a floured surface, cover it with a warm (but not hot) inverted metal or earthenware bowl and let it rest for 30 minutes.
Meanwhile, brown Farina in shortening hten add the 1/2 cup water, stirring constantly until water is absorbed. Set aside.
Combine apples, raisins, sugar, cinnamon and cooked Farina. Set aside.
Cover a large table (6 ft x 4 ft) with a table cloth and sprinkle generously with flour. With a pastry brush, coat the top of the dough with melted butter. Roll it out to a thickness of about 1/8" then begin stretching it over the backs of your hands. Work quickly, continue lifting the dough and stretching it by pulling your hands apart until it is almost paper thin and drapes over all four sides of the table. With scissors, trim off the thick outer edges of the strudel dough. Brush the stretched dough generously with butter.
Place filling on nearest edge of dough in a 3" strip to within 2" of the ends. Lift the tablecloth on each side and use it to roll the dough around the filling, jelly-roll fashion. Brush the top of the roll with melted butter and sprinkle it with bread crumbs. With a sharp knife, cut into sections that will fit comfortably on your baking sheets.
With the aid of a metal spatula, place strudel on baking sheets, seam side down. bake in middle of oven for 10 minutes then reduce heat to 400F. Bake for 20 minutes longer or until strudel is crisp and brown.
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|Serving Size: 1 Serving (2954g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3692 (57%)|
|Amt Per Serving||% DV|
|Total Fat 410.2g||547 %|
|Saturated Fat 255.1g||1276 %|
|Monounsaturated Fat 107.9g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 1236.6mg||380 %|
|Sodium 52911.5mg||1825 %|
|Potassium 3552mg||93 %|
|Total Carbohydrate 676.9g||199 %|
|Dietary Fiber 33.1g||133 %|
|Sugars, other 643.7g|
|Protein 60.1g||86 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6446
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