EXCERPT from Apple Strudel (“Apfelstrudel”) from Bavaria  by Helene Kobelnyk  in VIVAcini! 26 Oct 2012

This is a pretty straightforward and simple recipe
that takes advantage of fall’s wonderful bounty of
apples, and originates from the Bavarian region
of Germany. There are as many variations of
Apple Strudel as there are villages in the Alpine
regions of Europe.
I find that many people add nuts, raisins, cream
and other tasty condiments to the apple filling—
it’s a matter of personal preference. But I think
that we sometimes tend to add too many ingredients
and the dish loses the purity of its flavors. So,
I prefer to use only apples sprinkled with sugar
and a little bit of lemon for my filling.
In a large bowl, combine 2 cups flour and no
more than ¼ teaspoon salt. Make a “well” in the
middle of the flour, and place 1 slightly beaten egg,
2 tablespoons of olive oil and 1/2 to 2/3 cup of
lukewarm water. With a fork or spoon, begin gradually
mixing in the dry ingredients—moving from
the center and drawing more of the flour in as it is

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