1/2 lb. butter (2 sticks)
2 c. flour
1/2 pt. sour cream, (1 cup)

Work butter and flour as you would for a pie crust. Add sour cream, blending well. Divide into 4 balls and refrigerate overnight. Next day take one ball and roll out on well floured cloth into as thin a rectangle as possible. Spread butter with pastry brush over rolled dough, spread peeled and sliced apples over top, then add cinnamon mixture and raisins. Turn edge closest to you over and take cloth and finish rolling the remainder of the strudel. The end should be at the bottom. Pinch ends together and seal. (If dough is too wet, add enough flour so it is not sticky, but don't over do it.)

FILLING:

1/2 c. melted butter
1 c. bread crumbs, fried in 3 tsp. butter
10 to 12 large apples, peeled and sliced
2 c. sugar
1 tsp. cinnamon
1/2 c. raisins, optional

Use 1/4 of the filling on each strudel. Bake at 350 degrees for 50 minutes.