Recipe: Apfelstrudel

Hi Debi, Here are some more recipes for you from a German Cookbook my husband purchased. I donot know if this was purchased in Germany or the US. My husband use to be in Germany every other month for years. He is also of German descent.
APFELSTRUDEL Serves 6
For the Pastry:
3 level cups sifted flour 2 level tablespoons sugar 1/8 tsp. salt
2 eggs 3 tablespoons ice water 1/8 lb. butter

For the Filling:
3 lbs. juicy apples 1 cup sugar 1 cup raisins 1/2 level tbs. cinnamon
1 tsp. rum

For Decoration:
1 egg yolk 2 tsp. sugar 1/2 cup silvered almonds

Measurements are important! Sift the flour once,then lift carefully into a measuring cup with a spoon . Heap slightly, do not pack down or tap cup, and cut off with a knife or spatula. Add the sugar and salt and mix together. Add the eggs and mix together. Add the ice water a tablespoon at a time and knead together. Knead the dough well 5 to 10 minutes. The dough will be very stiff. Form into a ball and set aside, covered, for 1/2 hour.
Peel and core the apples. Cut in very thin slices, about 1/16 inch thick, lengthwise, not rings.
Take one half the dough and roll out as thin as possible in a rectangle on a lightly floured pastry board. Pick up the sheet of dough. Make fists of both hands, drape the dough over your hands and pull your hands to the outside. This stretches the dough. Be careful not to tear. Continue this until the sheet is very thin,always working from the middle toward the edges, about 18 inches by 14 inches. This sounds harder than it is. It is really quite easy. Lay the sheet of dough on a well floured pastry cloth. Melt the butter and paint the sheet of dough with 1/2 the butter. Take 1/2 the apple slices,mix with 1/2 cup sugar,1/2 cup raisins, 1/4 level tbs. cinnamon and 1/2 tsp. rum. Spread immediately on the dough. Roll together tightly to form a long toll. Tuck in the ends and press together to seal. Repeat above to make the second Strudel. Butter the oven tray (at least 18" long and 12" wide with raised sides) well and preheat the oven to 475 degrees. Beat the egg yolk and paint the two Strudels with egg yolk. Sprinkle a teaspoon of sugar over each an 1/4 cup silvered almonds over each. Bake as follows: 10 minutes at 475 degrees, then turn heat down to 400 degrees, and bake 20 minutes. Then turn heat down to 300 degrees, and bake 15 minutes. This changing of temperatures is very important! Remove from oven. Remove Strudels from pan and set on a large serving tray. Pour the juice from the pan over the Strudel and set aside to cool. Serve either hot or cold.