Recipe: Puff Pastry Apple Strudel Or Cookies

PUFF PASTRY-APPLE STRUDEL OR COOKIES
4 c. flour
1 c. cold water
1 lb. butter (at room
temperature)
Blend 1/2 pound butter into flour as for pie. Add cold
water. Mix well into a ball. Dough will be sticky. Dip top
and bottom in flour lightly; wrap in waxed paper. Let stand in
refrigerator at least an hour. Roll out on pastry cloth (dough
absorbs less flour) or pastry board that has been floured (the
thinner the better). Spread entire dough with butter, using
about 1/3 of what is left. Fold dough over about 3-inches and
keep folding to end, pressing air out of dough as you go along.
Fold ends in, one on top of other. Wrap in wax paper and
return to refrigerator for 1 hour.
Repeat rolling, spreading with butter 2 more times,
storing in refrigerator each time. Each time you roll, it will
not roll out as big as the previous time. butter should all be
used up. If needed, use more. After third rolling, let dough
set for 24 hours in refrigerator. It can be stored longer if
need be.
To make apple strudel: Cut dough in 5 equal parts.
Roll 1 part (keeping rest in refrigerator) into a 12 x 14-inch
piece. Cut in half (7 x 12-inches). Moisten 1/2 of the edges
of the dough with water, slightly, using fingers. This is for
better sticking. On half piece, put some finely sliced apples.
Sprinkle with sugar mixed with cinnamon and some lemon juice.
(If apples might be juicy, use some tapioca on bottom, before
apples.) Fold over; seal edges. Bake on cookie sheet at 400 degrees
until lightly browned. This makes 10 pieces of strudel.
Sprinkle with powdered sugar before serving. Use about 4
pounds apples. Mix 1 cup sugar with 2 teaspoons cinnamon.
This pastry may also be used to make cookies. Roll out
as for strudel. Cut into 2-inch squares. Put your favorite
filling in center, keeping in mind to have the filling thick.
Fold two opposite corners over, moistening tips for better
sticking. Bake at 450 degrees until lightly browned. Keep an eye on
them, they brown quickly.