Gourmet Foods

Stretched Strudel Dough

• 3 cups sifted flour
• ¼ teaspoon salt
• 2 eggs
• 3 tablespoons salad oil
• ¼ cup lukewarm water

Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil and water into it. Work into the flour, mixing until the dough leaves the sides or the bowl. Knead the dough for 10 minutes or until very smooth and elastic. Place a warm bowl over it and let it rest for 20 minutes. For the next step you will need a large working surface - one you can walk around. A kitchen table works best. Cover it with a cloth and sprinkle with flour. Roll out the dough as thin as you can. Now you must begin stretching it. Flour the knuckles of your hands and gently pull the dough toward you from underneath, using the back of your hands. Change your position as the dough stretches so as not to put too much strain on any one part. Stretch until the dough is transparent, then brush with oil or melted butter. Cut away any thick edges. Spread one of the following fillings over half the surface; then raise the cloth and roll up the strudel from the filled side, guiding it with the other hand. Place on a heavily greased baking sheet. Brush with oil or melted butter.

Bake in a 400 degree oven for 35 minutes or until browned and crisp. Cut into 1 ½ inch slice immediately. Makes about 40 slices.

If you like smaller strudels, divide dough in two before rolling, and make 2 strudel.

Unstretched Strudel Dough

• 2 ½ cups sifted flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 egg
• 2/3 cup ice water
• 4 tablespoons salad oil

Sift the flour, salt and baking powder into a bowl. Make a well in the center and drop the egg, water and oil into it. Work into the flour and knead until smooth and elastic. Place a warm bowl over it for 30 minutes.

Roll out as thin as possible and spread with one of the fillings. Roll up like a jelly roll, brush with oil or melted butter. Bake in a 350 degree oven 45 minutes. Cut into 1 inch slices while hot. Makes about 36.

Fillings for Strudel

Cabbage:

• 6 cups finely shredded cabbage
• ½ cup minced onions
• 1/3 cup butter or chicken fat
• 1 ½ teaspoon pepper
• 2 teaspoons sugar

Cook the cabbage and onions in the butter or fat over low heat 25 minutes, mixing occasionally. Stir in the salt, pepper and sugar. Cool. Roll up in strudel dough. Serve with main courses.

Liver:

• 1 ½ pounds calf’s liver
• 1 cup diced onions
• ½ cup chicken fat
• 1 ½ teaspoons salt
• ¼ teaspoon pepper

Cube the liver and cook it with the onions in the chicken fat until the liver loses its redness. Chop the liver (use the fat remaining in the pan, too). Add the salt and pepper. Spread on the oiled strudel dough and roll up. Make 4 small strudels with this filling.

Sauerkraut:

• 2 pounds sauerkraut
• ¼ cup minced onion
• 4 tablespoons butter or chicken fat
• 2 teaspoons sugar
• ¼ teaspoon pepper

Rinse the sauerkraut in cold water and drain. Cook the sauerkraut and onions in the butter or fat for 15 minutes. Stir in the sugar and pepper. Cool. Spread on strudel dough and roll up. Serve with main courses.

Apple:

• 1 cup fine bread crumbs
• 1 ½ cups ground nuts
• 4 cups chopped apples
• 2 tablespoons grated lemon rind
• 2 tablespoons lemon juice
• 1 cup seedless raisins
• ½ cup sugar
• 2 teaspoons cinnamon

Sprinkle bread crumbs over half the oiled, stretched dough. Sprinkle the nuts over it and spread evenly with the hand. Mix the apples, lemon rind, lemon juice and raisins together. Spread over the nuts. Sprinkle with the sugar mixed with the cinnamon. Roll up.

Mixed Dried Fruit:

• 1 pound prunes, pitted
• 1 pound dates, pitted
• 1 cup candied mixed fruit
• 1 whole lemon
• 2 cups walnuts
• 4 tablespoons sugar
• 2 teaspoons cinnamon

Grind the prunes, dates, candied fruit, lemon and walnuts in a food chopper. Divide the strudel dough in two. Spread the rolled dough with oil and use half the fruit mixture for each. Roll up, brush with oil and sprinkle with a mixture of sugar and cinnamon.

Cherry:

• 1 ½ cups finely ground nuts (except peanuts)
• 4 cups canned sour red cherries, pitted and drained
• 1 cup sugar

Spread the nuts over half the oiled strudel dough and cover with the cherries. Sprinkle with the sugar. Roll up.

Poppy Seed:

• 1 pound ground poppy seeds
• ¾ cup honey
• ½ cup light cream
• ½ cup currants
• 1 tablespoon grated lemon rind
• 3 tablespoons melted butter

Cook the poppy seeds, honey, cream and currants until thick. Stir in the lemon rind and cool. Spread on the oiled strudel dough and roll up. Brush with the butter.

Walnut:

• 4 cups chopped walnuts
• 2 cups chopped apples
• 1 cup sugar
• 2 teaspoons cinnamon
• 3 tablespoons grated lemon rind

Spread the nuts on half the oiled dough and cover with the apples. Sprinkle with the sugar mixed with the cinnamon and lemon rind. Roll up.

This strudel is also good made in thin rolls, so divide the dough into four, if you like, and make 4 small strudel.

Coconut:

• 3 cups shredded coconut
• 2 cups ground nuts
• 2 cups fruit preserves

Mix the coconut, nuts and preserves together and spread ¼ amount on each piece of oiled dough. Roll up.

Cheese:

• 2 eggs
• ½ cup sugar
• ½ pound pot cheese
• ½ pound cream cheese
• 1 teaspoon vanilla extract
• 3 tablespoons dry bread crumbs

Beat the eggs and sugar until thick. Add the pot cheese and vanilla. Continue to beat until smooth.

Sprinkle the bread crumbs over half the oiled strudel dough and spread the cheese mixture over it. Roll up.