Strudel Dough
Yield
6 servingsPrep
25 minCook
0 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
butter
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
water
lukewarm |
|
| 1 | Whole |
eggs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
butter
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
water
lukewarm |
|
| 1 | Whole |
eggs
|
*
|
Directions
Mix flour, butter, egg and salt.
Add lukewarm water and mix.
Place on a board and knead for 10 minutes or more; or you may toss and beat dough on the board for about 15 minutes.
The more you beat the dough the better the dough will be to work with.
Place in a greased bowl.
Cover and let rest for at least one hour.
How to stretch Strudel Dough: Spread table with a cloth large enough to hang over the sides.
Sprinkle lightly with flour and place dough in the center.
With a floured rolling pin, roll out the dough to make an 18 inch circle.
Slide hand gently below circle of dough and let the dough rest on the back of your hands with your palms down.
Now pull the center of the dough gently toward you.
Stretch and pull the dough as you walk slowly around the table.
Dough should be thin as tissue paper.
Then tear or cut off the thick outer edges, leaving about two inches of dough hanging over the sides of the table.
Now proceed to spread on the desired filling immediately.
Roll up gently by lifting the cloth and place your strudel in a well greased baking pan to bake.
