Stretched Strudel Dough
|Flour||3 Cup (48 tbs), sifted|
|Lukewarm water||1⁄4 Cup (4 tbs)|
1 Preheat the oven to 400°F.
2 Heavily grease a baking pan.
3 In a bowl, sift the flour and salt.
4 Create a well in the center.
5 Gently drop the eggs, oil and water into it.
6 Gradually work into the flour, mixing until the dough leaves the sides of the bowl.
7 Knead the dough for 10 minutes or until very smooth and elastic.
8 Cover the dough with a warm bowl, and let it rest for 20 minutes.
9 On a large working surface, like a kitchen table spread a cloth to cover it.
10 Sprinkle with flour.
11 Roll out the dough as thin as possible.
12 Dust your knuckles with flour and gently pull the dough towards you from underneath, using the back of your hands.
13 So as not to put too much strain on any one part, change your position as the dough stretches
14 Stretch until the dough is transparent.
15 Lightly brush with oil or melted butter.
16 Cut away any thick edges.
17 Spread one of over half the surface.
18 Carefully raise the cloth and roll up the strudel from the filled side, guiding it with the other hand.
19 On the prepared baking pan, place the strudel.
20 Brush with oil or melted butter.
21 Bake for 35 minutes or until browned and crisp.
22 Cut into 1 1/2-inch slices immediately.
23 Use as desired.