Luchow's was a very famous German restaurant located in the Greenwich Village section of New York City. Started by August Luchow in 1882, sadly it closed in the latter part of the twentieth century, but the Luchow recipes still are good today.
In a medium bowl, combine eggs and 3 tablespoons butter; gradually beat in flour and salt. On a lightly floured flat surface, knead dough, pushing dough outward with the heel of the hand and pulling toward you, repeating process for 20 minutes. Stretch dough out to transparent thinness. Arrange dough on a sheet of greased parchment paper or parchment paper liberally coated with non-caloric vegetable cooking spray.
Peel, core, remove seeds, and dice apples or pears ; arrange apples or pears evenly over one side of the length of the dough. Scatter almonds, currants, and citron evenly over apples. Evenly sprinkle sugar and cinnamon over apple mixture. Evenly dot with 1 tablespoon butter.
Fold pastry over filling; shape into a long roll. Carefully transfer pastry on greased parchment paper into a greased 13 x 9 x 2-inch baking pan or large baking sheet. Evenly spread remaining butter over top of pastry roll. Bake in a preheated hot oven (400 degrees F.) for 30 minutes, or until pastry is golden. Reduce temperature to moderate (350 degrees F.) and continue baking until pastry is well browned. To serve, cut into slices and serve warm or at room temperature. May sift confectioners' sugar over cooled baked strudel, if desired. May serve plain or with sweetened flavored whipped cream or Vanilla Sauce, if desired.
Note: Luchow's would never have used egg substitute or margarine.
Short-cut Recipe: Use 1 commercial (17.3-ounce) package (2 sheets) thawed frozen puff pastry sheets. Follow basic package directions. Lay out 2 sheets puff pastry on parchment paper lightly coated with non-caloric vegetable cooking spray. Evenly spread 1 tablespoon melted butter or margarine over each pastry sheet. Arrange apples or pears, almonds, currants, and citron as previously directed. Evenly dot with 1 tablespoon softened butter or margarine. Follow previous directions for baking. Serve as previously directed.
about 2 cups
Scald milk in the top of a double boiler over low heat (about 200 degrees F.). In a small bowl, combine eggs, sugar, and salt, mixing well. Gradually stir in scalded milk. Transfer mixture to the top of the double boiler; cook over simmering, not boiling, water (about 200 degrees F.), stirring constantly. When custard will coat a metal spoon, remove from heat. Place pan in cold water to cool quickly. If custard starts to curdle, beat vigorously with a hand-rotary beater until smooth. Add vanilla, blending well. Cool. Serve at room temperature or chilled. Store in an airtight glass jar in the refrigerator.
Variation: Omit vanilla; add a pinch of nutmeg or saffron to sauce