1 tsp sugar (in flour)
6 cups flour
2 cups warm water
1 tsp salt
About 10 Jonathan or Gala apples
1 cup sugar
1 cup crushed vanilla wafers
1 1/2 sticks butter
In mixing bowl, beat egg, salt and oil. Add warm water and continue beating until frothy. Gradually add flour. Use mixer until dough gets slightly sticky. Then use a wooden spoon until all flour is used up. Take dough out of bowl and knead by hand on floured board about 10 minutes or until it firms up - not too sticky, not too dry. If dough feels sticky, just add more flour. Divide into two balls. Roll two balls in slightly greased pan until coated, cover with plastic wrap and let rest for at least ½ to 1 hour on top of warm stove. Each ball will make two strudels.
Meanwhile, peel apples with an apple peeler or by hand, and slice thin. Roll one ball of dough on floured tablecloth and stretch dough with hands until paper thin. Roll enough dough for two 16-18 in. strips, with a little extra dough between. Pour melted butter over rolled dough, spreading gently with fingers. Save about 1/3 or ¼ of the melted butter for brushing over the dough before putting it in the oven. Sprinkle wafer crumbs over dough, ½ cup over each of the two strudels. Place cut apples over ½ to 2/3 of your dough. Sprinkle sugar over apples, ½ cup for each strudel. Lastly, sprinkle cinnamon (to taste) over apples. Flip edge of dough over the apples on sides and bottom. With a knife, cut dough down the middle to make the two strudels. Lifting the bottom of the tablecloth, gently roll the apple-covered dough into two strudels. Pinch ends of dough to seal in juices. Gently put either one or two strudels onto greased, foil-lined jellyroll pan. Non-stick foil is the best to use. Brush dough with remaining melted butter before baking. Bake at 350 degrees for about 45 minutes or until golden brown.
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