William Penn Life, 2011 (46. évfolyam, 1-12. szám)

2011-03-01 / 3. szám

The Hungarian Kitchen

Strudel Dough

3A cup high-gluten or bread flour V* cup cake or pastry flour 3A cup instant flour or Wondra I whole egg

IZ2 teaspoons white vinegar Zi teaspoon salt

I Zi sticks unsalted butter melted Warm water as needed.

Place all the flour in a mixing bowl. In a measuring cup, combine the egg, salt, vinegar and enough warm water so that the mixture comes up to the one-cup mark. Add this mixture to the flour and, using a dough hook, blend until a smooth dough is formed. This should take about 15 minutes at low speed. Once the dough is kneaded, place on a lightly floured surface, brush lightly with melted butter and cover with a bowl.

Let dough rest for 30 minutes.

On top of an average-sized table, place a lint-free cloth large enough to cover the tabletop. A twin-size bed sheet is perfect for this project. Sprinkle some flour on the sheet and rub it into the surface until it disappears. This will keep the dough from sticking.

Place the room-temperature dough on the sheet-covered table and, using a rolling pin, roll the dough into a large circle until dough is one-eighth-inch thick. Brush warm, melted butter on the dough, wait 10 minutes, then stretch the dough from opposite sides. (Think of a clock face. If you stretch at

6:00, you would also stretch at 12:00. Stretch at 3:00, then at 9:00.) Continue this process until the dough is so thin you can read a recipe through it.

Spread the filling of your choice on 1/3 of the dough, beginning at the portion closest to the edge of the table. Roll your strudel by lifting up the sheet so that the edge of the dough rolls over and just touches the filling. Brush dough with butter again, then lift the sheet and roll again. Brush with butter again. Continue this process until the dough is completely rolled up like a jellyroll.

Transfer the strudel to a sheet pan that has been liberally brushed with butter. Brush butter all over your strudel as the final preparation before baking.

Bake the strudel in a preheated 375-degree oven until it’s golden brown and crisp. Let your strudel cool before slicing and serving to your guests.

Apple Strudel Filling

2 pounds apples, peeled, cored and chopped

% cup chopped walnuts % cup golden raisins V* cup sugar

Z2 tablespoon ground cinnamon

1 /3 cup melted sweet butter Z* cup bread crumbs I teaspoon melted butter

In a mixing bowl, combine all the dry ingredients except the bread crumbs. Add the sweet butter and toss until apples are coated and well mixed. Spread on your dough and roll according to recipe.

Poppy Seed Strudel Filling

Zi pound ground poppy seeds 3/a cup sugar Z2 cup milk

I tablespoon melted sweet butter I teaspoon lemon juice

In a saucepan, heat the milk then add the poppy seeds and stir. Add the sugar, butter and lemon juice. Cool before spreading on the dough. Spread on your dough and roll according to recipe.

Walnut Strudel Filling

I pound ground walnuts Zi cup milk Z2 cup sugar

I tablespoon melted butter I teaspoon lemon juice

In a saucepan, heat the milk then add the walnuts and stir. Add the sugar, butter and lemon juice. Cool before spreading on the dough. Spread on your dough and roll according to recipe.

TRIVIA ANSWER: In the Vienna City Library is a handwritten recipe dating back to the Byzantine Empire, roughly 1696. It is the first known strudel recipe ever recorded.

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