An old family favorite recipe from the Suedmeier family cookbook. This Bohemian strudel has been passed down through generations, from selling strudel and kolaches at Festa in Pittsburg, Kansas to family kitchens today.
Ingredients
Dough:
- 4 cups flour
- 2 eggs
- 2 cups milk
- 2 Tbsp Crisco
- 1/2 tsp salt
Filling (for 3 strudels, divide between each roll):
- Apples, peeled and sliced
- 2 cups sugar
- 2 Tbsp cinnamon
- 4 Tbsp Cream of Wheat
Egg Wash:
- 1 egg
- 1 Tbsp water
Steps
- Melt the Crisco and add to the flour and salt. Mix well.
- Heat milk until hot. Add to flour mixture, then add beaten eggs. Stir well.
- Knead on counter till it is rubberish and smooth; takes several minutes. You can keep it in one piece or cut it in two or three portions.
- Cover with a cloth and let set for at least an hour.
- Roll out dough on a floured sheet till thin. Stretch and pull to thin out dough even more.
- Spread divided apples, sugar, cinnamon, and Cream of Wheat on each roll, leaving 2 inches around the edges. You can dribble a little melted butter over it if you like.
- Pick up the sheet and slowly raise it to start rolling the strudel up into a long roll. Pinch the ends closed so juices will not leak out.
- Pick up the roll with the sheet underneath and put on a greased pan or cookie sheet.
- Combine egg with water; mix and brush on top of each strudel roll.
- Bake at 350-375°F for approximately 35-40 minutes till golden brown.
- Remove from oven and let cool in pan. Cut into individual pieces.
Notes
- Wrap in saran wrap and freeze in ziplock bags. Defrost on plate or microwave.