These will be some of the best calories you ever put in your mouth. There is enough here to serve six Bavarians or six Americans.

FOR THE PASTRY:

3 level c. sifted flour
2 level tbsp. sugar
1/8 tsp. salt
2 eggs
3 tbsp. ice water
1/8 lb. butter

FOR THE FILLING:

3 lbs. juicy apples
1 c. sugar
1 c. raisins
1/2 level tbsp. cinnamon
1 tsp. rum

FOR DECORATION:

1 egg yolk
2 tsp. sugar
1/2 c. slivered almonds

Measurements are important here. Sift the flour once, then lift carefully into a measuring cup with a spoon. Heap slightly, do not pack down or tap cup, and cut off with a knife or spatula. Add the sugar and salt and mix together. Add the eggs and mix together. Add the ice water a tablespoon at a time and knead together. Knead the dough well 5 to 10 minutes. The dough will be very stiff. Form into a ball and set aside, covered, for 1/2 hour.

Peel and core the apples. Cut in very thin slices, about 1/16 inch thick, lengthwise, not rings.

Take one half the dough and roll out as thin as possible in a rectangle on a lightly floured pastry board. Pick up the sheet of dough. Make fists of both hands, drape the dough over your hands and pull your hands to the outside. This stretches the dough. Be careful not to tear. Continue this until the sheet is very thin, always working from the middle toward the edges, about 18 inches by 14 inches. This sounds harder than it is. It's really quite easy. Lay the sheet of dough on a well floured pastry cloth. Melt the butter and paint the sheet of dough with 1/2 the butter.

Take 1/2 the apple slies, mix with 1/2 cup sugar, 1/2 cup raisins, 1/4 level tablespoon cinnamon and 1/2 teaspoon rum. Spread immediately on the dough. Roll together tightly to form a long roll. Tuck in the ends and press together to seal.

Repeat the above to make the second Strudel.

Butter the oven tray (at least 18 inches long and 12 inches wide with raised sides) well and preheat the oven to 475 degrees. Beat the egg yolk and paint the two Strudels with egg yolk. Sprinkle a teaspoon of sugar over each and 1/4 cup slivered almonds over each. Bake as follows: 10 minutes at 475 degrees, then turn heat down to 400 degrees, and bake 20 minutes, then turn heat down to 300 degrees, and bake 15 minutes. This "stair-stepping" of temperatures is very important.

Remove from oven. Remove Strudels from pan and set on a large serving tray. Pour the juice from the pan over the Strudel and set aside to cool. Serve either hot or cold. I prefer it ice cold.