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Bavarian Pasta Strudel recipe (Dessert)

Yield: 6 servings

1/3   Egg Noodle Pasta dough
1 tablespoon butter
2 cups milk
Apple Filling:
3 cups sliced, peeled apples
½ cups sugar
½ cups chopped walnuts
1/3 cups coarse dry bread crumbs
¼ cups golden raisins
½ teaspoons cinnamon

Posted by Art99 on Feb 14, 2011


Preheat oven to 200°C. Butter a 13" x 9" baking dish.
Divide dough into 3 balls. Roll each ball of dough into 3 paper thin strips, 18" x 6". Overlap the strips lengthwise to make an 18 inch square. Spread dough with Apple Filling, leaving a ½ inch strip uncovered on one edge. Roll up jelly-roll fashion toward uncovered edge. Pinch with fingers along edge to seal. Place in prepared baking dish seam-side down, curving slightly to fit in dish. Brush top with melted butter. Pour hot milk over strudel. Bake until golden in preheated oven, 20 minutes. Cut into six 3 inch sections.
Place each section of strudel into a dessert dish. Spoon hot milk over the strudel. Sprinkle with powdered sugar.

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