Apple Strudel aka Apfelstrudel

ingredients

1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Confectioners' sugar (optional)

directions

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

Helper:

Make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

Ingredient Note:

For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.

Recipe Note:

The strudel may be served with Vanilla Sauce: Stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean. Makes about 1 3/4 cups.

Cabbage Rolls

Ingredients

• 1 medium head cabbage


• 1 1/2 cups uncooked white rice


• 1.5# ground beef


• 2 tablespoons butter


• 1 onion, chopped


• salt and pepper to taste


• 1 (46 fluid ounce) can tomato juice

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.


2. Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


3. Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.  Brown ground beef, drain off grease and add to the rice mixture. 


4. Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon the rice/beef mixture into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.


5. Cover and bake in preheated oven for 2 hours.


6. ** I like to add a bit of rinsed sauerkraut to the filling....

Baked Knephla

1 egg
1/2 teaspoon of salt
1/2 cup of milk
1  1/4 cup of flour
3-4 cubed potatoes
1 lb. Bacon
1/2 small onion, DICED
1 pint cream

Make a stiff dough with the first four ingredients . Bring 2 quarts of water and 1 tsp. salt. Put in potatoes.  Make a loaf out of the dough and divide in 4 peices. Roll out the stiff dough and use a pizza cutter to cut the dough into 1 inch THIN squares. boil them with the potatoes until all of the  Knephlas float to the top of the water. Strain the potatoes and the knepfles very well . cut the cooked bacon into squares slightly larger then you cut the dough and mix it into the potatoes and knepfles. Brown the Onion in some butter and stir them in with the potatoes, knephlas,bacon and then pour the cream ontop of everything. Bake them for 20-25 minutes at 350 Degrees.

Fleish Kueckla

Ingredients:	Dough:1 c. sour cream 1 c. milk 6 eggs 1 T. sugar ½ tsp. salt 7 c. flour Filling: 3 eggs 2 lbs. fried hamburger 2 onions – chopped ¼ c. water
Directions:	Make egg sized pieces of dough and roll flat. Place 1 T. of meat mixture on half of dough, fold other half of dough over the mixture and seal together with egg whites. Fry in hot oil (about 375˚) until golden brown. Serve hot. Makes about 20.

 

Kase Knephla, aka Cheese Buttons

Dough:
3 cups flour
2 eggs
1 tsp. salt
Water

Filling:
1/2 tsp. salt
2 eggs
Black pepper, to taste
1 small onion, finely diced
1 1/2 lbs. dry curd cottage cheese
4 tablespoons minced parsley

For Frying:
Cubed stale bread
Butter or cream

Bring several quarts of water to a boil and salt to taste. Mix flour, 1 tsp. salt, 2 eggs and water to make a firm dough. Divide into 3 parts. Roll very thin; cut into squares, about 3 inches. Mix remaining ingredients together and spoon onto squares. Wet edges of dough and fold over to form triangles. Seal edges with a fork.

Add buttons to water and boil gently for 7-8 minutes or until dough is tender. Melt a few tablespoons butter in large skillet or wok on medium heat. Increase heat to medium high heat and fry buttons for several minutes or until browned in spots, adding bread cubes toward the end of cooking.