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Ziehstrudel
(Tsee-shtroo-del) – Pulled
Strudel
by
Rose Mary Keller Hughes,
17 May 2005
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My mom and grandma made this
strudel--it is called in our family Ziehstrudel (pull
strudel) and in Semlak it was Ridesch. It is dough
that is pulled and pulled until it is paper thin--like
phylo dough. My mom would put her dough cloth
(specially embroidered cloth
that cover the table) on the
table and the ball of dough
would go in the center. She
would walk around and around the
table and lifting and pulling
the dough on the top of her
hands (couldn't do with bottom
as the fingers would rip holes
in the dough). She would do this
until the dough hung below the
edges of the table. She would
then walk around the table
pulling off the heavier dough
that was still left after the
stretching. Then she would
sprinkle melted butter or lard
over the dough, sprinkle on
bread crumbs, and then spread
out the filling--in our family
it was cabbage, or apples, or
cheese, or poppy seed, or ground
up walnuts. Then she would give
the end of the cloth a flip and
the dough would roll up in a
tight roll. She would put it in
a large enamel pan in snake
fashion (rounding at end and
curving up until the roll fit in
the pan). Oh, it was so
glorious! So many layers of
crisp dough with outstanding
filling!
[Published at DVHH by Jody McKim Pharr, 17 May 2005
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