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Apple Strudel
 
 

¾ stick butter ½ c. sweet milk, heated till warm 1 egg yolk, beaten 1½  c. sifted flour Filling for Strudel: 1/3 c. sugar Pinch of cinnamon 1/3  c. raisins 1/3  c. coconut 1/3 c. vanilla wafers, crushed 1 c. apples, chopped fine ½ c. chopped pecans Mix together butter, milk, egg yolk and flour well (dough will be real soft), and form into a ball. Put ball of dough into a plastic bag and put in the refrigerator overnight. Roll dough out on a well-floured board. Brush with melted butter. Spread filling on the rolled out dough and roll, like a jelly roll. Place on a baking pan and brush with melted butter. Bake at 325º for 1 hour. Yield: 12 servings.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.