One of the special perks of being a sister missionary in the Germany, Frankfurt mission in the early 1990s was Sisters Conference, hosted by President and Sister Wirthlin every summer at the stake center in Frankfurt. It was a wonderful conference and a time to catch up with former companions, get to know other sister missionaries and member missionaries, enjoy a fabulous lunch together, participate in a cultural highlight, and share faith-building testimonies.
At my first Sisters Conference, we learned to make apple strudel. The instructions were provided by a wonderful German sister who also spoke English. However, she was unfamiliar with standard (English) measures and taught us using metrics. That worked out great while we were at the church with her. However, replicating the recipe later was a lot more difficult, as all my measuring utensils were standard. Just for fun, here is her recipe and a standard adaptation that is pretty close.
Apple strudel dough:
500 gm flour (close to 4 cups)
a few drops of oil, some salt, and a splash of vinegar
1/4 liter of lukewarm water (about 1 cup)
Mix the above ingredients together well. Knead with your hands until the dough begins to pull away from the side of the bowl. Place it on a surface that has been sprinkled with flour. Continue to knead, adding flour sparingly as needed, until the dough begins to show air bubble blisters. Place the dough in a greased bowl, greasing the top of the dough ball as well. Cover and let rest for about 30 minutes. Once rested, remove the dough, place it on a large dishtowel lightly dusted with flour on the counter. Using a rolling pin and then your hands, stretch the dough into a large rectangle, about 1/4-1/2 inch thick. Spread evenly with butter, fried breadcrumbs, and apple filling (see recipe below). Lifting one side of the large dishtowel, roll the strudel together into a log.
In a frying pan, fry 1 scant cup of breadcrumbs (80 gms) in oil or shortening. Drain and sprinkle over the sheet of strudel. Peel and thinly slice about 2 lbs of apples (1 kg). Mix together 1/3 cup granulated sugar (80 gm), 3 tablespoons raisins (30 gms), 1 1/2 teaspoons cinnamon (4 gms) and sprinkle over the apples. Spread evenly over strudel dough. Roll up as described above. Create diagonal slices across the top of the log to allow the steam to escape.
Carefully place the log on a greased baking sheet. Brush the top with melted butter. Bake at 350*F for 35-45 minutes. Slice into servings.