In article >, "Rona
Yuthasastrakosol" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
>
> >
> > Good. I do, too, when I know the answer. :-)
>
> Margaret!!! Barb's being mean!! :-).
>
> How about streudel? I like streudel. A lot.
>
> rona

Me, too. Here's a great recipe for a Fake Apple Strudel.


{ Exported from MasterCook Mac }

Fake Strudel Coffeecake

Recipe By: Posted to r.f.cooking 10-10-03
Serving Size: 1
Preparation Time: 0:00
Categories: Coffee Cakes, Treats, etc.

Amount Measure Ingredient Preparation Method
Crust:
2 cups flour
1 cup margarine or butter
1 cup sour cream
Filling:
2 cups finely chopped peeled apples (use tart ones)
1 cup vanilla wafer crumbs (about 25 cookies crushed)
1 cup sugar
1 cup chopped walnuts
1 tsp. cinnamon
1/4 cup melted margarine or butter

Make dough for crust: Cut cold butter or margarine into flour as you
would for pie crust; thoroughly mix in sour cream. Chill several hours
or overnight.

Make filling: Combine all ingredients and mix thoroughly.

Assemble: Roll half the dough on a well-floured surface to about
10x14². Spread half the filling lengthwise down the center of the dough
to about an inch from ends. Fold short ends of dough over filling
first, then sides -- there should be some overlap. Flip filled strudel
over onto a baking sheet so seam will be on bottom.

Repeat with remaining dough and filling -- two strudels will fit on one
cookie sheet. Then, cut about 4-5 slits in dough and sprinkle
generously with a mixture of cinnamon and sugar.

Bake at 325° for about 35 minutes, until nicely browned.

Notes: I do it in the food processor: Cut butter into flour, dump in
sour cream and mix just until a ball forms. I do all the chopping for
the filling in the food processor, but combine things by hand. Also, I
might only use 3/4 cup sugar for the filling. And I substituted about
1/4 cup dry bread crumbs for that measure of vanilla wafer crumbs -- not
so sweet. Baking time can be tricky. I use insulated baking sheets
and need almost another 10 minutes -- and then sometimes I still think
the bottom crust looks awfully doughy--there gets to be about 4
thicknesses of it at the ends! Use your imagination and watch it.

‹‹‹‹‹
Notes: Source: Carole Rebholz, 1982?


Per serving
_____
--
-Barb