MUNICH APPLE STRUDEL

Steps:

• Strudel Dough.
• Sift flour onto a clean, dry work surface. Make a well in the middle. Break the eggs into the well, add the salt, oil & water and mix all with the flour, working outwards from the center. Then knead the dough till it becomes smooth and silky. (At this point I did put it into my Kitchenaid with dough hook as it wasn't getting silky by hand, just very very sticky).
• Let it rest for 1/2 hour covered with a warm saucepan.
• Roll out on a floured cloth and "pull out" to the desired thickness (very thin). Again, I did multiple roll outs with rolling pin as I tore it with my fingers and I used lots of flour as it is a very sticky dough.
• Apple Strudel.
• Prepare Strudel Dough & have rolled out very thin on floured cloth.
• Soak your raisins in the rum.
• Preheat oven to 470*.
• Peel, Core, and slice apples very thin with a vegetable slicer, sprinkle with lemon juice to avoid discoloration.
• Brush the pulled-out strudel dough with the warm melted butter.
• Dab the sour cream out and spread in a smooth layer over butter.
• Spread the apple slices over the dough in an even layer (mine was a few layers of apple slices thick in places, I had a lot of apples) stopping about an inch short of the edges.
• Sprinkle with rum soaked raisins (discard excess rum).
• Sprinkle with sugar and spices to taste; I did a couple fistfuls of sugar.
• Fold in the edges of the dough and with the help of the cloth, roll up the strudel loosely.
• Slide the strudel into a well-buttered baking dish.
• Bring milk and cream to a boil with some cinnamon sprinkled in, pour this over the top of the strudel in baking dish.
• Bake @ 470* for 15 minutes, reduce heat to 420* Bake an additional 30-40 minutes.
• Cut into portions before serving and sprinkle with sifted confectioners sugar. Serve hot or cold.