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*INGREDIENTS*
2 c flour
1Tbls. butter or
-margerine
1/4 ts Salt
3/4 c Water, lukewarm
1 Whole egg
Source: Treasured Slovenian & International Recipes
*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.
(You can also use this recipe for struklje)
*VARIATIONS* The only difference is that Grandma uses a large cast-iron
skillet to bake these. She says that you get a better crust this way.
Because of the skillet, once you roll up the strudel (like a jelly roll)
you must curl the strudel into a spiral shape to fit into the skillet.
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