I made apple strudel for the first time. The dough is very stretchy, made with both oil and eggs. I stretched the dough on the countertop; a second batch showed me that oiling the countertop helped me pull the dough off. The filling is insulated from the dough by a thin layer of bread crumbs. The filling has two kinds of apples, raisins, freshly ground ginger and cinnamon. Delicious! I am grateful for such a wonderful breakfast.
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