Wednesday, October 5, 2011

Strudel Dough

I hope everyone was able to read my post from yesterday. It explained my first strudel making experience I had with a family that has done it for years! I feel quite lucky to be able to share this special recipe with you. It is my friend Mary's great-grandma's recipe. It is said that she would make strudel for her family every day! Sometimes sweet and sometimes savory. There are many things you can fill strudel with. I hope you will enjoy this treasured recipe.

Strudel Dough
Source: Grandma Schranz

3 c. Sifted High Gluten Flour
2 Eggs
1/2 t. Salt
3 T. Oil (do not use Canola oil)
2/3 c. Warm Water

Sift flour onto a pastry board, make a well in center and add eggs, salt, and oil. Add water slowly and work mixture into a soft dough. Knead dough until it becomes elastic and leaves the board clean, or pick up the dough and throw it on the board about 100 times. Form dough into a smooth ball. Cover with a warm bowl and let stand about 1 hour.

Spread a clean cloth over a large table. Dust the whole cloth lightly with flour. Place dough in middle of cloth and roll out into a large oblong. Then reach under the dough with palms up and stretch the dough until it is thin. Trim thick edges off and patch any holes with any dough that is falling off the table edges. Cover the dough with desired filling. For squash, spread with grated hubbard squash, dribble 1 stick of melted margarine over squash, sprinkle with salt, cinnamon, and sugar. Starting at each end roll both ends at the same time towards middle until each roll meets. Slice dough between rolls and place each roll on a greased cookie sheet. Brush with milk, sprinkle with sugar. Bake at 350 degrees for 40 minutes or until brown.

Apples may be substituted for squash (omit salt with apples).

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