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Easy Strudel, Vintage Recipe from the 50's

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“Old, old recipe from Cook's Catalog, St. Michael's Byzantine Church, Western PA. If you like strudel, you'll like this recipe. It tastes much like a real strudel but is much less work. Best the first day as it gets a little damp from the apples the next day. Still good though! But don't worry; it'll be long gone by then. Some people sub cherry pie filling for the apples, but I think it's too wet. This church cookbook has some winners in it! I'v used it so much I have to use a rubber band to keep it together. The cookbook has an alternate filling for this strudel using angel food cake mix, nuts and maraschino cherries!? I've never tried it. Maybe I need to do that!”
1hr 25mins
3 strudels

Ingredients Nutrition


  1. Cut margarine into flour as for pie crust. Add egg yolks, vinegar and water and mix well. Cover and refrigerate overnight (or at least 3 hours)
  2. Divide dough into 3 parts and work with one at a time. Roll out very thin on floured cloth to fit 10 x 15 cookie sheet. (All three will fit on one sheet.).
  3. Sprinkle each with 1 Tblsp flour, 3 tblsp sugar and 1/2 teaspoons cinnamon.
  4. For each strudel, arrange 3 peeled and diced apples along edge of long side and roll up, guiding with the cloth grasped in each hand.
  5. Place all three on ungreased sheet and bake at 375 for 45 minutes.
  6. Optional: sprinkle with confectioner's sugar when cool. Or drizzle with a simple confectioner's sugar glaze.

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