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Apple Strudel
Apfel Strudel, Mennonite

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2 1/2 c flour
1 t salt
2 T shortening
2 eggs slightly beaten
1/2 c warm water
5 c sliced apples
1 c brown sugar
1/2 c seedless raisins
1/2 c chopped nuts
5 T melted butter
1/2 t cinnamon
grated rind of 1 lemon

Sift the flour and salt together cut in the 2 T of shortening and add the eggs and water. Knead well, then throw or beat the dough against a board until it blisters. Stand the dough in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it. Put the dough on it and pull it out with your hands very carefully to the thickness of tissue paper. Spread with a mixture of the fruits, sugar, melted butter, cinnamon, and lemon rind. Fold in the outer edges of the dough and roll like a jelly roll about 4 inches wide. Bake in a very hot oven (450 degrees) for 10 minutes, reduce the heat to 400 degrees and bake about 20 minutes longer. Let it cool. Cut in slices about 2 inches wide. It should be flaky, moist, and one of the best things you've ever tasted.

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