2 cups flour
2. Add the butter, water, binegar and salt and work until tender. Dough must be firm and have air holes in it when cut. Brush with lukewarm water. Heat a large pot and place over the dough for 30 minutes.
3. For the filling, cream butter, stir in egg yolks and sugar. Add the sour cream grated lemon peel and smooth cottage cheese. Beat the egg whites and fold this into the mixture.
4. On a large table sprinkle baking cloth with flour ROll dough on the cloth as thin as possible then stretch it by hand till paper thinness.
5. Brush the dough with melted butter. Heap on the filling generously, top with chopped almonds, raisins and cinnamon.
6. Lift the baking cloth by one edge so that the dough starts to roll up. Brush each turn with melted butter until the dough is completely rolled up. Butter a baking sheet and carefully transfer to it. Press ends together. (traditionally shape it into a horseshoe shape) Brush the strudel with melted butter.
7. Bake in a hot oven 375- 400 degrees F. for 40 to 50 minutes or until browned.
NOTE: Strudel dough is traditionally stretched out by hand. Using the back of your hands or the tips of your fingers, which ever is easier for you. However you can roll thin with a rolling pin or a combination of the techniques if that is easier for you.
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Last updated January 25, 2005