Grandpa’s Apple Strudel

In a large bowl, mix the flour and salt. Add the shortening to the hot water and let it melt. Add the water/oil mixture to the flour and mix thoroughly, then knead it to make an elastic ball of dough. Set the dough aside under a wet cloth for about 30 minutes in a warm spot.

Preheat oven to 350 F degrees.

After 30 minutes, take the ball of dough and roll it on a lightly floured surface. Roll it as thinly as possible. By hand, start stretching the dough to thin even more. Use the back of your hands, fingertips, etc. to pull the dough and thin it out. You want your dough to be about 16″ x 24″ (this is not exact, and it also does not have to be a perfect rectangle).

Peel and slice apples. In a large bowl, mix apples, sugar, bread crumbs, walnuts, apple pie spice and vanilla. Mixture will look dry.

Pour apple mixture onto on side of the stretched dough and begin rolling the dough to cover the apples. Tuck the ends in as you go and roll until the last bit of dough is on the bottom of the strudel. Place the “strudel roll” (technical term here!) onto a buttered cookie sheet. Then slice some slits into the top of the “strudel roll,” about every 2 inches. Brush the outside of the “strudel roll” with some melted butter.

Place the strudel in the oven and bake. Brush with more butter after 30 minutes of baking. Bake a total of 45 to 50 minutes until light golden brown. Dust the top of the strudel with powdered sugar or cinnamon and sugar. You can serve your Apple Strudel warm or cold and/or with ice cream or whipped cream.