Strudel

Originally my mothers but I have monkeyed with it over the years.

Strudel Dough:
1 cup milk
1/3 stick butter
Bring to a boil
2 eggs beaten
Pour milk, butter mixture over eggs while beating eggs
flour, approx. 2-1/2 cups
Add flour while working with the back of a wooden spoon until just firm enough to handle (dough should be as soft as possible).
Knead the dough until it is smooth.
Divide in two and work between the hands until smooth.
Place in buttered bowls and cover with plastic film or butter your hands before shaping the individual pieces and than wrap in plastic film, less cleanup. (better than the moist towel that was used in the past)

Rest for 20-30 minutes in a warm place or over warm water (dough must be kept warm!)

Place on a floured cloth and roll out as thin as possible. Strive for a rectangle where the narrow side is just a little wider than the long side of your pan.

Apple Filling:
Sprinkle a quarter cup of flour over dough.
Dust with Cardamom.
Sprinkle 1/2 oz. Cinnamon.
Distribute 1/2 lb. Walnut pieces.
Distribute 1 Cup coconut.
Distribute 1 Cup raisins.
Cover with sliced apples. I used 3 Cameo and 1½ Gala apples.
Distribute 1 Cup sugar.
Dot with 1/3 stick of butter.

Cranberry Filling:
Sprinkle a quarter cup of flour over dough.
Sprinkle 1/2 oz. Cinnamon.
Distribute 1/2 lb. Walnut pieces.
Distribute 24 oz. Fresh cranberries.
Distribute 1 Cup sugar.

Peach Filling:
Distribute a mixture of 2 Tbs. Cornstarch and 1 tsp. Almond extract.
Sprinkle 1/2 oz. Cinnamon.
Distribute 6 sliced fresh peaches or nectarines.
Dot with 1/3 stick butter.

Finish:
Lift sides of cloth to flip long edges in 1 to 1-1/2 inch.
Flip far end in a couple of inches.
Then roll and placed on 17x11-1/4x3/4-inch pan (2 rolls per pan)
Sprinkle sugar on top

Bake:
450 degrees for 15 minutes
Rub some butter on the surface to keep it soft
400 degrees for 45 more minutes (In my oven 300 is better)