1 c. lukewarm milk
2 tbsp. sugar
1/2 tsp. salt
2 pkg. dry yeast
1 egg
1 stick butter, melted
Flour as needed

FILLING:

6 med. to lg. apples
4 c. vanilla wafers
1/2 c. melted butter
2 c. sugar
2 sticks butter, melted
1 c. chopped pecans
1 c. coconut
Cinnamon

Mix together milk, sugar, and salt. Add yeast and stir to dissolve. Stir together egg and butter. Add yeast mixture. Mix with enough flour to make a soft dough. Divide in 2 equal parts. Put on floured board. Knead until dough is quite elastic, glossy, and blistery, about 7 minutes. Cover with warm crockery bowl and put in a warm place, 80 to 85 degrees for 30 minutes.

In the meantime, prepare filling as follows:

Peel, core and slice apples. Crush the vanilla wafers and mix with the 1/2 cup of melted butter. Spread a cloth on the table and flour it. Turn one part of the dough out in the center of the cloth. Roll over slightly and brush with melted butter. With slightly floured hands, roll and stretch the dough until it becomes paper thin. Brush with melted butter.

Take half of the vanilla wafer crumbs and spread on dough. Add a thin layer of apples. Sprinkle with half the sugar and dot with butter. Top with half the pecans, raisins, and coconut. Sprinkle with cinnamon. Pick up one side of the cloth and the dough will roll like a jelly roll.

Shape into a horseshoe. Carefully place on a well-greased 8x10 inch pan. Repeat with remaining dough and ingredients. Bake at 250 degrees for 45 to 60 minutes. Makes 2 strudels.