Apple Strudel

Ingredients

• 1/2 cup milk, scalded
• 1 tablespoon plus 2 teaspoons butter or margarine
• 1 egg yolk
• 1 tablespoon sugar
• 1 1/2 cups sifted all-purpose flour
• 3 medium apples, peeled, cored, and thinly sliced
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup firmly packed brown sugar
• 1/2 cup drained and chopped maraschino cherries
• 1/2 cup flaked coconut
• 1/2 cup finely chopped pecans
• 1/4 cup butter or margarine, melted and divided
• 1 tablespoon milk

Preparation

1. Combine milk and 1 tablespoon plus 2 teaspoons butter; stir until butter melts. Set aside to cool.
2. Combine egg yolk and 1 tablespoon sugar in a large mixing bowl; stir well. Add cooled milk mixture and flour to egg mixture, stirring well.
3. Turn dough out onto a floured surface, and knead 2 minutes. Cover dough with a warm bowl, and let rest 30 minutes. Roll and stretch dough into a rectangle as thin as possible without tearing.
4. Place sliced apples evenly over dough, leaving a 1-inch margin around the edges. Combine 1/4 cup sugar and cinnamon; spoon over apples. Sprinkle brown sugar, cherries, coconut, pecans, and 3 tablespoons melted butter over the apple mixture. Starting with short side, roll up jellyroll fashion, turning edges under. Pinch seam together to seal.
5. Place roll in a well-greased 13- x 9- x 2-inch baking pan, and brush top with remaining 1 tablespoon melted butter. Bake at 350° for 45 minutes; brush top with 1 tablespoon milk, and bake 5 minutes or until lightly browned. Remove from pan immediately, and cool on a wire rack.