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  Added: Oct 10, 2006  •  Visited (1048)  •  Print version Print this recipe (64)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Strudel
What You Need:
  • ¾ cup lukewarm water
  • 1 large egg, lightly beaten
  • ¼ teaspoon white vinegar
  • 2 tablespoons butter, melted
  • 2½ cups bread flour (all purpose flour will not do)
  • ¾ teaspoon salt
  • Melted butter
  • Bread crumbs

  • How To Cook:
    1. Preheat the oven to 450°F. In a small mixing bowl, combine the water, egg, vinegar and butter, all of which should be at room temperature, then add the mixture to the flour and salt in a large mixing bowl.

    2. Stir by hand for about 5 minutes or by using an electric mixer with a pastry arm for about 3 minutes, or until the mixture becomes a firm dough.

    3. Form the dough into a ball and transfer it to a floured surface to knead it. Traditionally, "Strudel" dough is kneaded by repeatedly lifting it up about 2 feet and throwing it against the table, continuing for about 10 minutes, or until the dough becomes smooth and elastic.

    4. However, the dough can be kneaded like other dough-by pulling it into an oblong shape, pressing it down and pushing it forward several times with the heels of the hands, then turning it slightly and repeating the process until it is smooth and elastic.

    5. This usually takes about 10 minutes. Form the dough into a ball again, place it on a floured surface, cover it with a warm (but not hot) inverted metal or earthenware bowl and let it rest for 30 minutes.

    6. Meanwhile, cover a large table (about 6 by 4 feet) with a tablecloth, and sprinkle the cloth generously with flour. With a pastry brush, coat the top of the dough with melted butter. Roll it out to a thickness of about 1/8 inch, then begin stretching it over the backs of your hands.

    7. Working quickly, continue lifting the dough and stretching it by pulling your hands apart until it is almost paper-thin and drapes over all 4 sides of the table. With scissors, trim off the thick outer edges of the "Strudel" dough.

    8. Brush the stretched dough generously with melted butter and then sprinkle it with bread crumbs. Place whatever filling you plan to use (apple, cheese, cherry or meat) along the edge nearest you, in a 3-inch strip, to within 2 inches of the ends, then lift the table cloth on that side and use it to roll the dough around the filling, jelly-roll fashion.

    9. Brush the top of the roll with melted butter and sprinkle it with bread crumbs. With a sharp knife, cut it into sections that will fit comfortably on your baking sheets.

    10. Lightly butter 1 or 2 large baking sheets, place the sections on it, seam sides down with the aid of a metal spatula. Bake in the middle of the oven for 10 minutes, then reduce the heat to 400°F. Bake for 20 minutes longer, or until the "Strudel" is crisp and brown.

    NOTE:
    1. Prepared "Strudel" dough (phyllo) is available in many areas. The usual package of prepared dough contains 4 sheets, designed to be made into 2 "Strudel" rolls, both of them together holding about as much filling as the one long roll made from the recipe above.

    2. To prepare packaged "Strudel" dough, preheat the oven to 400°F, then unroll one sheet on a large damp kitchen towel and, using a pastry brush, coat it with butter, then sprinkle it with bread crumbs.

    3. Unroll a second sheet over the first and similarly coat it with butter and sprinkle it with bread crumbs. Spread the filling along a 3-inch strip of the dough nearest you and use the towel to roll it up, jelly-roll fashion.

    4. Bake in the middle of the oven for 25 to 30 minutes, or until golden brown.

    To Make: 1 six-foot Strudel
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Grains & Cereals » Flour
    Dish » Pie & Tart

     





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