Heather did it again. She took an Apple Strudel dessert recipe from License to Cook Wisconsin Style and made it healthier. And guess what? It turned out great! Here’s the adapted version. Enjoy!
3 egg yolks
2 tablespoons warm water
2 cups flour
(original recipe called for 1/2 cup butter, which we omitted.)
4 cups pared, diced apples
3/4 cup brown sugar (original recipe called for 1 cup white sugar)
1 teaspoon cinnamon
1 cup raisins
1 1/2 cups bread crumbs, browned (we toasted them in a toaster oven)
Mix egg yolks and water. Gradually add flour until dough can be kneaded. Knead dough until smooth and elastic. (The original recipe for the dough called for 2 tablespoons of butter, which we left out. So we had to add a little extra water.) Place dough in covered bowl in a warm place for about one hour. Allowing dough to set makes it roll out easily.
Combine all filling ingredients in a bowl and toss together.
On a lightly floured surface, roll dough out as thin as possible to a square/rectangular shape. Spread the filling. Roll up loosely, jellyroll fashion. Brush with soft butter. Place on a greased baking sheet or into greased loaf pans and bake at 350 degrees F for one hour.