Retes Teszeta (Strudel Dough)

Title:
Retes Teszeta (Strudel Dough)

Yield:
1 Servings

Categories:
Breads,
Hungary




Ingredients:





     2 c  Of sifted all-purpose flour


     1    Egg


     6    Tbps. butter, melted and


          -cooled to room temperature


   1/8 ts Salt


   1/4 ts White vinegar


   1/2 c  Lukewarm water






 Measure the flour into a mixing bowl Make a well in the center and add the


 egg, 2 tbsp. of the butter, the salt, the vinegar and  2 tbsp. of the water


 into the well. Using your fingers, work these ingredients together, adding


 the remainingw ater a little at a time and kneading until the dough can be


 worked into a ball. Transfer the dough to a floured bread board and knead


 it until it is elastic and no longer sticky. Throw the dough down on the


 board a number of times to soften and then knead vigorously for 20 minutes


 or until surface blisters form. Dust with flour, cover with an inverted


 bowl and let the dough rest for 45 minutes. Cover an oblong table with a


 cloth that will overhang the edge by at least six inches. (an old sheet can


 be cut for this purpose). Dust the cloth with flour. Place the dough in the


 center of the cloth and brush with a little butter. Working quickly, roll


 the dough th 1/2 inch thickness. Bring the ends of the dough over your


 hands and lift high off the table, allowing the dough to stretch by its own


 weight. Return to counter and stretch it until it is paper thin and


 overlaps the edge of the table. Cut off the thick outer edges. Brush dough


 generously with melted butter and use it quickly. Prepare the strudel


 filling before making the dough so all is ready. (You can also substitute


 phyllo dough, available frozen at the supermarket for a good strudel dough)


 Retes teszta - Hungarian Strudel Dough


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip