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Re: apple strudel pastry recipes

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STRUDLE DOUGH: 14 OUNCES HIGH GLUTEN WATER. 5 OUNCES WATER. 2 OUNCES PRIMEX SHORTENING. ADD ALL THREE INGREDIENTS IN YOUR MIXER,MIX ON MED SPEED FOR 6 MINUTES TO DEVELOPE DOUGH. ROUND OUT AND VERY LIGHTLY OIL TOP,THEN COVER WITH PLASTIC WRAP AND REFRIGERATE FOR A MINIMUM OF TWO HOURS....THE RELAXING OF THIS DOUGH WHILE REFRIGERATED IS IMPORTANT. IT WILL ALLOW THE DOUGH TO BE STRETCHED PAPER THIN.

WHEN YOU STRETCH THE DOUGH,PLACE A CLEAN LINEN ON YOUR TABLE, DUST IT WITH CORNSTARCH,AND STRETCH THE DOUGH ON THE LINNEN, CONTINUING TO USE THE STARCH,THIS PROCESS MAY BE EASIER WITH TWO PEOPLE...THE IMPORTANT FACTORS ARE STRETCHING THE DOUGH AND NOT PUTTING ANY TARES IN THE DOUGH...THE FILLING IS AS OPEN AS PEOPLE THAT MAKE STRUDLE, BUT A GOOD ONE FOLLOWS... 10 POUNDS OF GRANNY SMITH APPLES,PEELED,CORED AND SLICED PAPERTHIN! 8 OUNCES OF PLUMPED RAISINS AND 5 OUNCES CINNAMON SUGAR. MIX THE THREE TOGETHER VERY WELL...START THE FILLING ON ONE EDGE OF THE STRETCHED DOUGH,AND USE THE LINNEN TO HELP YOU TO ROLL THE DOUGH AND CREATE THE STRUDLE. THIS WHOLE PROCESS IS NOT EASY BUT THE REWARDS ARE TASTY!....375F OVEN ABOUT 35 MIN....PLACE STRUDLE ON PAPER TO BAKE...