Sift flour and salt together. Place in large mixing bowl and blend in the unbeaten egg. Add the warm water and mix the dough quickly with a knife. Knead it on a well-floured board, stretching it up and down to make it elastic and until it leaves the board clean. This is absolutely necessary to develop the elasticity of the flour gluten to the point where it will stretch without breaking.
Toss it on a well-floured board and cover it with a warm bowl. Keep it warm for a half hour or longer. Lay the dough in the center of a well-floured tablecloth on a large table. Brush well with melted butter. Then with hand under dough, palm down, pull and stretch the dough gently, and then gradually around the edges until it is as large as the table and thin as paper. Sprinkle the apples, raisins, sugar and cinnamon evenly over three quarters of the dough. Drip over all a few tablespoons of melted butter. Trim the edges.
Then fold the dough over the apples on one side. Now hold cloth high in both hands and the strudel will roll itself over and over into a big roll. Trim off the edges again. Then twist the roll to fit a large greased pan.
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