Prep 30 mins
Cook 45 mins
Delicious! Easy to work with, lightweight dough. It reminded me of pie dough, without all the grease. Instead of pulling it to thin in step 4, I cut it into rounds and rolled it thinner. Next time, I'm going to sprinkle the dough with sugar before baking. From a Romanian website, for ZWT4
- Place the flour on a clean, dry work surface. Make an indentation in the middle. Gradually pour the oil, salt and tepid water in this hole. Keep stirring until the flour incorporates all liquid. (Like you would make a fresh pasta dough.).
- Knead until the dough is soft. Divide into two pieces, grease the tops, and cover. Let it rest for 10 minutes.
- Roll 1/2 of the dough into a large rectangular sheet on a cloth or parchment covered table. Let it rest 5 minutes.
- Gently pull the dough with your hands, starting from the middle and working to the edges. Carefully stretch the dough until it is paper thin. (I think I will just roll it a second time, instead of trying to pull it.).
- Moisten dough with melted butter. Spread filling of choice along long edge of dough. Wrap the other side of the dough up and over the filling (like a jelly roll,) using the cloth or parchment to help it along without tearing.
- Brush the top with additional melted butter. Slice if needed to fit onto your baking sheet, leaving a few inches between strudels.
- Repeat with remaining 1/2 of dough if you didn't have room to prepare both pieces at the same time.
- Bake at 350F until golden. (I made rounds filled with cooked beef, and they took 30 minutes to bake. There was no time listed, but I imagine it will take a bit longer for a whole strudel to bake).
- For apple strudel: spread thinly sliced apples on dough, and sprinkle with cinnamon and sugar.
- For cream cheese strudel: beat 1 lb cream cheese with 2 eggs, a tsp vanilla, and 1/3 cup sugar for the filling.
- For meat strudels: mix 1 lb ground meat with 1 lb minced onions - she doesn't say to cook it first, but I would.
- Also, you could use a can of pie filling as the filling.