Helen's Strudel

For the Dough

2 eggs

Warm water to fill the cup after beating the eggs

2 T margarine

2 T Crisco

4 T salad oil

2 cups unbleached flour, plus more as needed

1 tsp salt

For the Filling

5 to 6 large Rome apples, peeled and thinly sliced

1 1/2 cups sugar

2 tsp cinnamon

3 to 4 T wheat germ

1/2 cup chopped nuts

3 T margarine, melted

For Stretching the Dough

1 T margarine, melted

1 T Crisco, melted

1 T salad oil

Combined and kept warm for brushing

For Finishing

Confectioners' sugar, sifted, for dusting

Preparation

In a large cup, beat the 2 eggs then fill the cup to the brim with warm water. In a small saucepan, melt the margarine and Crisco together.

In a large bowl, combine flour and salt. Add the egg and water mixture, the melted margarine and Crisco, and the salad oil. Stir together, adding more flour as needed until the dough pulls away cleanly from the sides of the bowl.

Turn out onto a floured board or table and knead until the dough is firm and elastic. Then pick it up and throw it down hard onto the table surface 12 to 13 times — this is not optional and it is not metaphorical. The dough needs it.

Place dough in a plastic bag, then set that bag in a bowl. Cover the bowl with a towel and nest it over a second bowl filled with warm water — the bottom of the dough bowl should not touch the water, just sit above it. Let rest for at least 45 minutes.

While the dough rests, peel and thinly slice the apples. Mix sugar and cinnamon together in a bowl and set aside.

Cover a large table completely with a clean cloth and dust generously with flour. Roll the rested dough out to roughly the size of a pizza pan, then brush with the margarine, Crisco, and oil mixture. Now the stretching: slide your hands under the dough, palms down, and gently work outward from the center, letting gravity and patience do the work. Keep going until the dough covers the table and is thin enough to read through. Trim off the thick edges around the border.

Spread the apple slices evenly over the dough. Sprinkle the cinnamon sugar over the apples, followed by the wheat germ, chopped nuts, and melted margarine.

Using the cloth to help, roll the strudel up into a log. Transfer to a well-greased baking sheet.

Bake in a preheated 450°F oven for 10 minutes, then reduce heat to 350°F and bake for another 35 minutes, or until deeply golden brown.

Cool completely, then dust liberally with sifted confectioners' sugar. GOOD EATING.