Ingredients:

1/2 lb lard

3 cups flour

2 tsp salt

2 eggs beaten

3/4 cup ginger ale

4 apples, peeled and diced

small handful of raisins

2 tbsp granulated sugar

cinnamon

Instructions:

Preheat oven to 350°F.

Cut the lard into the flour to which the salt has been added. 

Add beaten eggs and ginger ale.

Gather together and knead slightly.

Make into a ball. Cut in half.

Roll out one half as thinly as possible.

Spread half the apples in a row lengthwise on the dough, keeping about 2 inches from the long edge and 1 inch from the ends. Sprinkle half the raisins over, 1 tbsp sugar, and dust with cinnamon. Fold over the 1 inch edges and then the 2 inch edge and roll as for a strudel. 

Place, seam side down on a parchment paper lined cookie sheet.

Repeat with the remaining dough.

Bake at 350°F for approximately 30 minutes.

Let cool before sprinkling with powdered sugar and serving.

Makes 2 strudels

Hints:

Make just one strudel now and either refrigerate or freeze the remaining dough for use another day. Wrap securely. Either refrigerate for a day or two. Or, freeze for longer term storage.