Strudel - Stretched Dough

Recipe Ingredients

3 cups	187g / 6.6oz	Flour - sifted
1/4 teaspoon	1.3ml	Salt
2		Eggs
3 tablespoons	45ml	Salad oil
1/4 cup	59ml	Lukewarm water
1		Strudel Filling recipe - see * Note

Recipe Instructions

* Note: The recipes for 10 different strudel fillings are included in this database.

Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil and water into it. Work into the flour, mixing until the dough leaves the sides of the bowl. Knead the dough for 10 minutes or until very smooth and elastic. Place a warm bowl over it and let it rest for 20 minutes.

For the next step you will need a large working surface--one you can walk around. A kitchen table is best. Cover it with a cloth and sprinkle with flour. Roll out the dough as thin as you can. Now you must begin stretching it. Flour the knuckles of your hands and gently pull the dough toward you from underneath, using the back of your hands. Change your position as the dough stretches so as not to put too much strain on any one part. Stretch until dough is transparent, then brush with oil or melted butter. Cut away any thick edges. Spread one of the fillings over half the surface; then raise the cloth and roll up the strudle from the filled side, guiding it with the other hand. Place on a heavily greased baking pan. Brush with oil or melted butter.

Bake in a 400 degree oven 35 minutes or until browned and crisp. Cut into 1 1/2-inch slices immediately. Makes about 40 slices.

If you like a smaller strudel, divide dough in two before rolling, makes 2 strudels.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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