3 cups all-purpose flour
½ tsp salt
½ cup butter
⅔ cup lukewarm water
2 tbsp butter, melted
⅔ cup granulated sugar
2 tsp cinnamon
6 cups Granny Smith apples, peeled, sliced
½ cup raisins
1 egg white, beaten to a stiff
Stir flour and salt, cut in ½ cup of whole butter until crumbly.
Mix the egg and water, add to flour.
Knead dough for 4 minutes and cut into half.
Let dough rest for 1 hour.
Sprinkle a countertop with flour or cover a large table with a plastic covered tablecloth and sprinkle with flour.
Roll half of the dough to a 20-inch square.
Brush with 2 tablespoons of melted butter.
Starting from the middle of the dough, work underneath dough using back of your hands and stretch from one corner to the next until dough is paper-thin.
Brush with more melted butter.
Mix sugar and cinnamon.
Trim edges of dough; put half the apples along the center of the dough.
Sprinkle with half the sugar/cinnamon mixture and ½ cup of the raisins.
Fold the dough over the filling, sealing both ends.
Place on a lightly greased baking pan.
Brush the top with the egg whites
Bake strudel at 350° F for about 45 minutes.
Cool strudel to room temperature and sprinkle with powdered sugar.
Pairs Well With
Note: a good substitute for making the dough is frozen puff pastry or phyllo dough.