Ingredients
-
-
3 - 3 1/2
-
1
-
1
-
1/2
-
1
-
-
12
-
1
-
2
-
1/2
-
3
-
1/2
-
-
Directions
June Salander’s Vermont Apple Strudel,As per Susan’s recipe request, this is from Joan Nathan’s Jewish Cooking in America. Prep time includes resting time for the dough.,As per Susan’s recipe request, this is from Joan Nathan’s Jewish Cooking in America. Prep time includes resting time for the dough.
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Steps
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1
Done
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Preheat the Oven to 150 Degrees or to It's Lowest Setting, and Leave the Door Open. |
|
2
Done
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or, Make Sure Your Kitchen Is Very Warm. |
|
3
Done
|
to Make the Dough, Mix 3 Cups of Flour, Sugar, and Salt on a Board. |
|
4
Done
|
Make a Well in the Flour and Pour Into the Well the Oil and the Water. |
|
5
Done
|
Mix With a Fork and Then Knead Well With Your Hands, Sprinkling on More Flour as Necessary Until the Dough Forms a Workable Mass. |
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6
Done
|
Roll It Back and Forth to Seal It. |
|
7
Done
|
Using Your Hands, Grasp a Fistful of the Portion Nearest You, Then Swing Your Arm and Slam It Down Treating the Dough as You Would a Club. |
|
8
Done
|
as It Hits the Board the Dough Will Stretch. |
|
9
Done
|
Keep Taking Additional Fistfuls Until the Dough Is Pliable and Does not Show Any Tears. |
|
10
Done
|
It Should Be as Smooth and Elastic as a Baby's Bottom. |
|
11
Done
|
Gather the Dough Together, Place It in a Well-Greased Ceramic or Wooden Bowl, Cover, and Let Rest in a Warm Place, Either in the Oven, Which You Will Turn Off Now, Ior a Warm Spot, For About 2-3 Hours. |
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12
Done
|
(although Mrs. Salander Does not Do This, You Can Also Make the Dough in a Food Processor, Pulsing It Until It Is as Smooth as Possible.) on a Table or Other Flat Surface That Is at Least 3 Feet by 5 Feet, Spread a Clean Sheet or Old Tablecloth So That the Edges Hang Slightly Over the Sides. |
|
13
Done
|
Sprinkle the Sheet With Flour and Roll Out the Dough to Form a 9 X 11 Inch Rectangle. |
|
14
Done
|
Then With Your Fingers Press the Dough Out as Thin as Possible, Trying not to Make Any Tears in the Dough. |
|
15
Done
|
Then, Using Your Hands, Start Stretching from the Center, Drawing Your Fingers Over the Entire Length of the Dough, Manipulating It from Underneath, and Gently Lifting the Dough With Your Fingertips Until You Can Read a Newspaper Through It. |
