1 1/2 sticks butter, melted
1 c. warm milk, whole not skim or lowfat
2 egg yolks
3 c. flour (only)

Mix together and chill in refrigerator for about 3 hours or overnight. Divide dough into 5 parts. Take one out to work with and place the remaining into the refrigerator to keep cold. Place a clean cotton type cloth on table, sprinkle GENEROUSLY with flour and roll it with a rolling pin as thin as possible.

Brush the rolled out dough with butter and spread with approximately 2 to 3 slices apples seasoned with cinnamon, sugar, 1 cup crushed vanilla wafers (used for thickening) and raisins if desired, or any of your favorite fillings. Position your filling so it can be rolled.

To roll, pick up cloth at one side, lift slowly toward the other side, seal by pinching dough together. Pick up strudel carefully and place it on a greased baking pan. Brush top with melted butter or egg whites. Bake about 40 to 50 minutes in a moderate oven, 350 degree. The remaining dough keeps for several days. Strudel can be made baked and frozen for future use. NOTE: For 2 strudels approximately 7 apples, thinly sliced.