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Strudel
Making Photos & Recipe
by
Eve Brown,
22 Nov 2005
Comment:
Making Strudel photos are from
my scrapbook. This is my mother
Eva (Dautermann) Sklena with my
2 daughters Alana and Alyssa. Compared to the strudel she used
to make this one (in the pic)
was very small. Either that
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or my table is much bigger than what she used. I
remember the dough hanging over the edge of the table.
I used to play under
the table and pull the edges and
eat the raw dough when I was a
child. I was in trouble for
messing up moms strudel more
than once.
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Beat and knead well – let rest for ½ hour.
1: Stretch
between both hands. Put in the center of a
cotton tablecloth and begin to stretch
carefully on both sides to edge of the table
keeping the dough on the tablecloth. Should
be transparently thin.
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2: Pull off excess dough
all around and save for another.
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3: Adding the
Filling: Sprinkle
filling choice over half of the thin
pastry.
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Filling 1:
Grated squash,
pumpkin, sweet
potatoes or
apples
Sugar
2 Tbsp. oil
Cinnamon and
nutmeg to taste
Filling 2
Cottage cheese (with cream of
wheat added to thicken)
Sugar
2
Tbsp. oil |
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4: Then sprinkle with sugar, oil and spices.
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5: By picking
up one side of the
tablecloth at a time
– fold the dough
over on to itself in
about 2 inch widths.
Go all around on
each side over and
over again until it
is one long piece 2
inches wide.
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6: Place on a
lightly oiled jelly
roll pan.
Bake at 350° for approx. 30 minutes.
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[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by Jody McKim Pharr,
2008]
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