Food memories, Christmas time will
always remind you of favorite things to eat.
When I was young, Aunt Rose made great raviolis, apple strudel and umm
I
remember those cookies she called horns. Little crescents, the dough
made
with sour cream, filled with nuts and rolled in sugar when baked. You
can't eat
just one....
Watching Aunt Rose make the strudel always fascinated me. She learned how
to make strudel when she was young. When
I grew up
she told me the ingredients and instructions, I wrote it all in the inside
cover
of my favorite bread book. I've been baking strudel and sometimes
horns
every year for many many years.
MAKING APPLE STRUDEL
 |
Strudel Dough Filling |
 |
Make sure you can walk all the
way around your table, cover it with a clean cloth or sheet. Flour
the cloth, and start rolling the dough out, then stretch it, pull it
gently, stretching the dough and working around the table as to
stretch all four sides, pull it by spreading your hand under the
dough close to the center, and pulling it gently toward the edge of
the table. The dough will become paper thin, try not to make holes. (I grab the cloth at every corner and hold it with a clothes pin, to keep the cloth smooth and taut) |
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The extra dough over the edges of the table, is cut off, I use the thin parts for capping the ends of the strudel. |