|3 cups||Flour -- sifted|
|3 tablespoons||Salad oil|
|¼ cup||Lukewarm water|
|1||Strudel Filling recipe -- *|
* 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 ver 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 1½-inch slices immediately.
Makes about 40 slices. If you like a smaller strudel, divide dough in two before rolling, makes 2 strudels. Comments: Strudel dough takes practice and patience. Your first few tries may not be successful but try again--it's worth it. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
Recipe By : Jennie Grossinger - "The Art Of Jewish
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