Ingredients Jump to Instructions ↓

  1. Exported from MasterCook II


  3. 1 Preparation Time :

  4. Categories : Breads Desserts

  5. Rcrockett

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 3 cups flour

  8. Pinch of salt

  9. 2 eggs -- beaten

  10. 1 tablespoon plus 1 tsp butter -- melted

  11. 1/4 teaspoon vinegar

  12. 3/4 cup warm milk

  13. 3/4 pound unsalted butter -- clarified

  14. In the work bowl of a food processor, combine the flour

  15. with the salt. Add the eggs, melted butter and vinegar and process until well mixed. Add the milk and process until

  16. all has been absorbed. Scrape down the sides and run the

  17. processor for a minut e more until the dough is smooth and elastic.

  18. Form into a ball, flour lightly and set aside under a

  19. turned-over bowl for 10 minutes.

  20. Have ready a filling of your choice.

  21. Place a cloth (an old clean bed sheet works great) over a

  22. large table you can walk around, and flour the cloth

  23. liberally.

  24. On a lightly floured counter, roll the dough out into a

  25. rectangle as lareg and flat as possible without tearing.

  26. Place it on the floured cloth. Remove all jewelry from your

  27. hands and wrists. Dip the backs of your hands in flour.

  28. Form your hands into loose fists, tucking your thumbs under

  29. your other fingers, and slide them under the dough. Gently

  30. pull your hands away from each other and the dough will

  31. begin to stretch between them. Toss the dough gently to

  32. move it a bit to the right or the left, so that as your

  33. hands move, they keep stretching the dough evenly all the

  34. way around. You will need to walk around the table as the

  35. dough gets increasingly larger. Stretch the dough into as

  36. thin a sheet as possible. Do not pinch the dough, which can

  37. tear it; rather, move your fists in gentle waves from the

  38. center toward the edge, all the way around the dough,

  39. allowing the weight of the dough and the movement of your

  40. hands to stretch and thin the dough.

  41. Eventually the sheet of dough will become so large that you

  42. will not be able to support it on your hands alone. Smooth

  43. it out on the table and, walking around the table, work

  44. each section of dough with loose fists, as previously

  45. described, until the dough is so thin you can see the

  46. shadow of your hands through it. If the edges of the dough

  47. are still thick, ease them out gently with your fingertips.

  48. Trim off any thick edges that remain. The dough can be cut in half to make it easier to roll into strudel.

  49. Brush the dough with some of the clarified butter and fold

  50. in half. Brush with more clarified butter and spread the

  51. filling across the dough, mounding more of it along one of

  52. the longer sides. Roll up jelly roll-style, starting at the

  53. edge where the filling is mounded. This is easily done by

  54. lifting the cloth along the side you want the roll to

  55. start. The sheet of dough will naturally roll up on itself

  56. into a long thin log. Brush the outside with more clarified

  57. butter, cut in four lengths, which will fit on a sheet pan,

  58. and slide onto two buttered sheet pans.

  59. 1 pound strudel dough


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