PieSusan
Washing Up
Mary Kozma's Almas Retes (Apple Strudel)
Retes (Strudel dough)
Ingredients:
3 cup Sapphire All-Purpose Flour
1 cup lukewarm water
2 eggs, lightly beaten
2 Tablespoons melted margarine, shortening, clarified
butter, oil, chicken or duck fat
Directions:
Make a well in the flour. Add all ingredients and mix well. Beat with hands in bowl until bubbles form and dough leaves the hands. Place in greased bowl and turn it over to grease the ball of dough. Cover and let stand for 20-30 minutes. Cover a 48 x 30-inch table with a 54 x 54-inch tablecloth, sprinkled with flour. Start by puling dough between hands into a circle.
When large enough, place on fist made with one hand and stretch gently with other hand. When too large to handle, spread in middle of tablecloth. Clench fists with thumb in center, fists down and knuckles up, reach under dough from center, working to outer edge of table stretching dough until paper thin and it hangs over edges of table. Edges will be thicker than
rest of dough. After the dough has rested and dried about 5 minutes, trim these thick edges; they can be reworked into another sheet, but it won't be as thin. Sprinkle Filling over dough. Fold over hanging edge to edge of table. Roll from edge of table to other end. Cut in length to fit a jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Grease pan well. Brush top of dough with
melted butter. Bake in 350 degree oven for 35-45 minutes. Cut into 3-inch slices and sprinkle with powdered sugar.
Apples (Almas)
Ingredients:
2 pounds apples
1/4 cup dried bread crumbs
3/4 cup sugar mixed with 1 teaspoon cinnamon
1/2 cup clarified melted butter, margarine, etc
1/2 cup raisins
Directions:
Sprinkle dough with some of the cooled butter, etc. Slice cored and peeled apples into 1/8 inch slices and sprinkle over dough. Sprinkle remaining ingredients over the dough and proceed as directed above.
Retes (Strudel dough)
Ingredients:
3 cup Sapphire All-Purpose Flour
1 cup lukewarm water
2 eggs, lightly beaten
2 Tablespoons melted margarine, shortening, clarified
butter, oil, chicken or duck fat
Directions:
Make a well in the flour. Add all ingredients and mix well. Beat with hands in bowl until bubbles form and dough leaves the hands. Place in greased bowl and turn it over to grease the ball of dough. Cover and let stand for 20-30 minutes. Cover a 48 x 30-inch table with a 54 x 54-inch tablecloth, sprinkled with flour. Start by puling dough between hands into a circle.
When large enough, place on fist made with one hand and stretch gently with other hand. When too large to handle, spread in middle of tablecloth. Clench fists with thumb in center, fists down and knuckles up, reach under dough from center, working to outer edge of table stretching dough until paper thin and it hangs over edges of table. Edges will be thicker than
rest of dough. After the dough has rested and dried about 5 minutes, trim these thick edges; they can be reworked into another sheet, but it won't be as thin. Sprinkle Filling over dough. Fold over hanging edge to edge of table. Roll from edge of table to other end. Cut in length to fit a jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Grease pan well. Brush top of dough with
melted butter. Bake in 350 degree oven for 35-45 minutes. Cut into 3-inch slices and sprinkle with powdered sugar.
Apples (Almas)
Ingredients:
2 pounds apples
1/4 cup dried bread crumbs
3/4 cup sugar mixed with 1 teaspoon cinnamon
1/2 cup clarified melted butter, margarine, etc
1/2 cup raisins
Directions:
Sprinkle dough with some of the cooled butter, etc. Slice cored and peeled apples into 1/8 inch slices and sprinkle over dough. Sprinkle remaining ingredients over the dough and proceed as directed above.