Aunt Shirley's Collection ~ Apple-Poppy Seed Strudel (Almas-makos retes) ~ Dated 1953

                   

Ingredients:

2 cups Flour

1/2 Tbsp lard

1/2 tsp salt added to 1/2 cup warm water

Mix lard, flour and water to make a smooth, soft dough.  Shape into 2 round balls.  Place a towel on table and sprinkle with flour.  Place dough on towel and spring with more flour.  Cover with another towel and set in warm place for 30 minutes.  In the meantime mix the filling. 

Strudel filling:

2 lbs apples peeled and sliced thin

1/4 lb poppy seed ground fine

1/2 tsp cinnamon

Sugar to taste

1/2 lb butter

Mix sugar, cinnamon, poppy seed and apples. 

Place one ball of dough on clean, floured tablecloth.  Stretch dough as thing as possible to size of the table on which you are working.  Melt butter and sprinkle half of it on strudel; sprinkle filling on strudel; take two corners of cloth, roll strudel away from you as for jelly roll.  Repeat with second ball of dough, being sure to sprinkle flour on cloth and hands occasionally.  Bake strudel rolls on greased cookie sheet in 350 degree oven for 30 minutes.  Sprinkle with confectioner's sugar.