Here’s mom’s memory of this delicacy: “My mother would
start early in the morning on a Friday (a day we didn’t eat meat.) She would mix the dough, put it in a bowl and set
it on the register where it was warm and would rise, then punch it down and let it rise again. By this time we took notice
because it was always so exciting to see mom put a white sheet on the table and put the dough in the center and a dab of warm
butter in the center of the dough. Then she’d start pulling and walking around the table and every time she went around
she would toss her end of the dough in the air a little to allow air to get under it so she could gradually pull it all around
the table and hang over the sides. We would stand out of her way but praying she would not tear a hole in it cause you couldn’t
repair it - and mom always got a cute little smile on her face when she didn’t get a hole in it. She would gently take
the extra dough that was over the edge and tear a piece of it off and wrap it around the palm of her hand and then around
the table she would go till she got to the other end and tear it off. Then she would put melted butter over it, fill it and
roll it. What a long day for her! She worked all day and just got done in time for dinner. We’d hurry and set the table
and wait for mom to bring out the strudel. In 25 minutes, it was gone! Well my dear children, I’m going to save you
some time. You can make this recipe with Filo dough and it tastes almost as good.
1 Package of Filo dough 1 1/2 sticks of butter, melted
2 lbs. apples, peeled, cored, and sliced thin 1 tsp. cinnamon
1/2 c. sugar 1/4 c. of toasted breadcrumbs
1 large clean kitchen towel (used to roll strudel)
Mix sugar and cinnamon in a dish. Lay out clean towel and put sheets of
buttered Filo dough on top. Place apples on prepared Filo layers that have been brushed with butter. Start spreading apples
about 3 inches from the edge closest to you. Cover the rest of the Filo dough with apples. Sprinkle cinnamon and sugar mix
over the apples. and then sprinkle the breadcrumbs over that. Now take the edge of the towel near you and slowly start to
make a big roll by pulling up and towards you. As you are rolling it, you can roll it right into a greased pan. Then tuck
the ends of the strudel underneath itself. Brush top with more butter and bake at 350 degrees for about 1 hour. Brush every
20 min. with butter. Strudel is done when it looks like it has collapsed. Cool and cut into slices and dust with powdered
sugar.
Cheese filling:
2 egg yolks 1/4 c. sugar
1/4 tsp. salt. 1 lb. (2 cups) dry cottage cheese
1 lb. creamed cottage cheese
Mix eggs, sugar and salt. Gradually add cottage cheeses.
Cabbage filling:
1 small head of cabbage, chopped fine 3 tbsp oil
1 tbsp salt 1 tsp sugar
Chop cabbage, add salt and let stand for 1 hour. Squeeze moisture from
cabbage and add sugar. Fry till lightly brown.
