3 c. all-purpose flour
1/2 tsp. salt
1 c. Crisco
Cold water
1 tsp. baking powder

Sift together flour, salt and baking powder into large bowl. Cut in shortening until mixture resembles coarse crumbs. Add water 2 tablespoons at a time, stirring lightly until just dampened. If necessary, add a little more water to make dough hold together. Form into ball. Cover with a cool, damp cloth. Chill about 1/2 hour.

Divide pastry into thirds. Roll out 1/3 of dough on lightly floured board or canvas to form a 16 x 9 inch rectangle. Spread filling over rectangle and roll up like jelly roll, place in a greased and lightly floured 15 x 10 inch jelly roll pan. Repeat with remaining 2/3 of pastry. Bake at 375 degrees for 60 minutes. Brush with powdered sugar after baked and let cool.

STRUDEL FILLING:

12 apples
1 1/2 c. prunes (pitted & chopped)
1 c. dark seedless raisins
2 oranges
1 lemon
1 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. cloves
2 c. chopped walnuts

Peel, core and cook 12 apples. Cook prunes separate, add sugar, raisins, grated rind and juice of 2 oranges and 1 lemon. Add spices, flavoring and walnuts. Combine with cooked apples and set aside to cool.