"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Fri 03 Nov 2006 03:17:17a, Margaret Suran meant to say...

>> zxcvbob wrote:

>>> Does that mean no-raisins and yes-walnuts, or "no" to both?
>>>
>>> I found a web site that gives directions for making fresh strudel
>>> dough. I think I'm gonna give that a try Saturday instead of buying
>>> frozen dough.
>>>
>>> Bob

>> Raisins, golden ones preferably and walnuts, too
>>
>> Don't forget to brush each layer of dough with melted unsalted butter
>> and to sprinkle some unflavored breadcrumbs over it.
>>
>> Forget about making your own strudel dough. It is not worth the
>> aggravation you will have when you try to pull it until it is thin
>> enough. It dries quickly and tears and you have to start all over
>> again. The frozen dough is better.
>
> Margaret knows what she is talking about. Unless you're a practiced
> strudel maker, your attempt at making the dough will probably be a
> frustrating disappointment. Ditch the gingersnap crumbs and use the
> unfalvored breadcrumbs as she suggested. Also, use the golden raisins
> and walnuts, although I prefer mine without nuts.
--
> Wayne Boatwright

O.k., you guys. Now you've done it. I've got the raisins, walnuts, apples
and a new package of dough. And a bunch of rainy days ahead. Could someone
please give me a recipe or some directions? I got the part about butter
each layer and sprinkle with bread crumbs. What about the apple filling?
Thanks
Janet