3/4 c Milk
1 Egg
1/3 c Margarine or butter
3 1/4 c Bread flour
1/3 c Sugar
3/4 ts Salt
1 ts Active dry yeast or
-bread machine yeast
3 tb Margarine or butter,
-softened
3 c Thinly sliced, peeled
-apples
1/2 c Packed brown sugar
1/2 c Dark raisins
4 ts All-purpose flour
1/2 ts Ground cinnamon
-ICING-
1/2 c Powdered sugar, sifted
2 ts (or 3 ts) milk
Add the first 7 ingredients to machine according to manufacturer’s
directions. Select dough cycle. When cycle is complete, remove
dough from machine, cover and let rest 10 minutes.
Grease a 10x150x-inch baking pan; set aside. On a lightly floured
surface, roll dough into a 12×24-inch rectangle. Brush dough with
the softened margarine.
For filling, in a small mixing bowl, combine apples, brown sugar,
raisins, 3 to 4 teaspoons flour, and cinnamon. Beginning about 2
inches from a long side, spoon filling in a 3-inch-wide band across
dough. Starting from the long side, carefully roll up dough; pinch
edges and ends to seal. Carefully transfer to prepared baking pan,
curving dough to fit and form a crescent shape. Cover and let rise
in warm place about 45 minutes ot till nearly double.
Bake in a 350?F oven for 30 to 35 minutes or till brown; cover with
foil for the last 10 to 15 miutes to prevent overbrowning, if
necessary. Remove from pan. Cool on a rack. Serves 20.
FOR ICING: In a small mixing bowl stir together powdered sugar and 1
to 3 teaspoons milk. Add enough milk to make an icing of drizzling
consistency. Drizzle over strudel.
PER SERVING: 168 calories, 3g protein, 28g carbohydrate, 5g total fat
(1g saturated), 14mg cholesterol, 127mg sodium, 95mg potassium
Yields
1 1/2 lb. lo
