Apple streudel: From Grandma's Kitchen

I intended to only do 20 days' worth of recipes, but this one is a must-have. In honor of my brother, Grandma's apple streudel recipe:





Grandma Johnson's Apple Streudel

Dough:

4 cups flour

1 1/2 teaspoons salt

1/2 cup lard or shortening (we use butter or margarine)

2 beaten eggs

1 cup warm water



Filling:

2 quarts peeled and sliced apples(or more)

2 cups sugar

2 handfuls of Corn Flakes

1/2 cup raisins

Cinnamon



Mix flour, salt and shortening. Add the eggs and enough warm water to make a soft dough. Knead on floured board until smooth and elastic (the longer you knead the better it pulls later). Cover with a bowl and let rest about 2 hours.Cover table with a large cloth. Sprinkle cloth all over with flour. Roll dough long and narrow to get it started. Then put hand under the dough and keep stretching dough gently until it is very thin, trying not to tear it.When dough is stretched very thin, scatter the sliced, cut up apples all over the dough. Sprinkle with the sugar, cinnamon, raisins and the crushed Corn Flake crumbs (or you may use 1 cup fried bread crumbs).Roll up into a long roll. You may do this by raising one side of the cloth and the strudle will roll up by itself. Cut the roll in half. Place streudel rolled with open side up, on two greased cookie sheets with four sides. Pinch ends shut. Grease top with melted butter or margarine.Put in 400 degrees oven for 15 min. Then reduce heat to 350 degrees and bake about 45 min. more until brown. Remove from oven. Cut into 3-inch pieces. Remove from pan while hot using a pancake turner. Is best when warm.Note: The dough pulls easier in a warm room rather than in a cold one.