top of page

Apfel Strudel

(by Tracy Ann Chapel)


2 c. all-purpose flour

1 egg

1 T. salad oil

1/2 t. salt

2/3 c. warm water

1 -2 T. butter, melted

Combine flour, egg, oil, and salt, and mix in enough water to make a soft dough.

Turn onto a floured surface and knead until smooth and elastic.

Let dough rest 10 - 15 minutes.

Turn onto a floured surface and roll out as thinly as possible.

Brush with melted butter.


4 T. butter

1/2 c. dry bread crumbs

1 large tart apples, peeled and sliced very thinly

1/2 c. raisins

1/3 c. sugar

1 T. cinnamon

additional 1 T. butter, melted

additional 1 - 2 T. sugar

In a small pan, melt 4 T. butter, and sauté bread crumbs until golden.

Sprinkle over the buttered dough.

Cover with apples and raisins, then with sugar and cinnamon.

Roll up and place on greased baking sheet.

Brush with melted butter.

Bake for 30 - 35 minutes.

Sprinkle with sugar.

Serve hot or cooled.

(Read Let Me Show You, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.


bottom of page