Here is the best recipe out of the best recipes I have ever made... and eaten. This is my grandma's apple strudel. I used to watch her make it and now I make it myself. Here you go, the good old recipe for Czech Apple Strudel.
For the dough (makes 2):
3 cups of all purpose flour
1 cup butter
3/4 cup of water
1 teaspoon salt
2 teaspoons vinegar
For filling (for 2 strudels):
12 medium size apples
For brushing the top:
1 tablespoon milk
Preheat the oven for 400 degrees. Pour the flour into a bowl and grate cold butter on top of it. This is how cool it will look.
Then add the water, vinegar, and salt, and knead it till it feels nice and tough, but not dry. If it is too sticky, add flour... if too dry add water.
Form a ball out of the dough and place it into the fridge. You can leave it till the next day and just take it out before you are ready to work with it so the butter has a chance to soften up in there a bit. Or just leave it in the fridge till you are done with preparing the apples and you can use it the same day.
In the meantime, peel and grate the apples. I used about six medium size apples for one strudel. Flour the surface and place the dough on it. Flatten it...
... and roll it out with a rolling pin into a circle/oval shape, 1-2 millimeters thin.
Spread the grated apples on top of the dough, leaving the sides exposed. Sprinkle it with cinnamon, vanilla sugar, and coconut. Some people also use walnuts and raisins. I just sprinkle it to cover the whole apple surface.
Here is a picture of the vanilla sugar I use. I thought I should include a picture of that because it is not an usual item to buy. They do have it in regular grocery store.
Now we are ready to wrap it all up. Start with folding one side over...
Now carefully lift the whole part with apples up and fold it again...
And now fold the other side over so you don't have to try lift the whole thing up...
Wrap up the ends like this...
Finally I brush some egg with milk over the whole piece.
Place it in the oven for about 30 minutes but keep checking towards the end as ovens vary.