Bavarian Apple Strudel
1 tablespoon cooking oil
1 egg, beaten
1/3 cup lukewarm water
1/4 teaspoon salt
1 1/2 cups sifted flour
8 cups sliced pared tart apples
1 cup raisins
1/4 cup sugar
1 teaspoon ground cinnamon
1/3 cup melted butter or regular margarine
1/3 cup dry bread crumbs
Combine oil, egg, water and salt. Gradually add flour, beating with a spoon until a firm dough that pulls away from the sides of the bowl is formed. Knead dough of floured surface until smooth and elastic, about 5 minutes. Cover and let rest 30 minutes.
Combine apples, raisins, sugar and cinnamon; set aside. Divide dough in half. Roll each half into 18 x 12-inch rectangle, stretching dough if necessary to make it very thin. Brush with melted butter. Sprinkle dough with half of bread crumbs. Spread half of apple mixture lengthwise in center third of dough. Fold dough over apples on one side and then the other. Brush with melted butter. Place on greased baking sheet. Repeat with remaining dough. Bake in 400 degrees oven for 30 minutes or until golden brown and apples are tender.
Serve warm or cold sprinkled with confectioners sugar. Makes 16 servings.