Apple Strudel

1 egg, beat well
1&1/2 cups milk
2 – 3 cup flour

Mix listed ingredients and roll or pull out dough until paper thin. (Elvera, Ethel, and Elaine stood around the kitchen table to hold the dough so that it would stay stretched and thin). Brush the stretched dough with melted butter. Top with apple pieces, sugar and cinnamon, crushed corn flakes, and graham cracker crumbs. Raisins and chopped nuts can also be added. Carefully roll it up like a jelly roll and place on greased cookie sheet. Cut into sections to fit sheet. Top with streusel. Bake at 350 for about one hour.

As made by Mrs. Vince Skypala

NOTE: Like most good cooks of their generation Grandma did not use a recipe; so the following is one that is similar to hers but more complete.

Apple Strudel (Mrs. William Wulff from St. Anthony’s in Hereford)

Dough
1 egg
1 Tbsp sugar
¾ cup water
3 Tbsp butter
dash salt

Filling
15 medium apples
1 cup sugar
1 tsp cinnamon
1 cup raisins (optional)
½ cup nuts
3 slices bread
2 Tbsp butter

Mix listed ingredients and roll or pull out dough until paper thin. Brush with melted butter, arrange apple mixture over it, roll up and bake in greased round pan at 350 F for about an hour. Let cool and ice or sprinkle with powdered sugar.