Gabor's Hungarian Strudel With Nut Filling (Rolled Or Stretched Strudel)

FOR THE ROLLED STRUDEL DOUGH

Step 1

Sift flour and salt with baking powder.

Step 2

Make a well in the mixture and drop in egg and butter.

Step 3

Add grated lemon rind.

Step 4

Gradually add ice water, mixing in a little at a time,

Step 5

Until the dough forms a soft ball.

Step 6

Knead until smooth and pliable.

Step 7

Cover with a warm bowl or clean cloth and set aside for 30 minutes.

Step 8

Roll the dough out on a lightly floured board until it is very thin.

Step 9

Spread with nut filling recipe below.

Step 10

Roll up like a jelly roll,

Step 11

Brush top with melted butter,

Step 12

Sprinkle with chopped nuts and bake in a preheated moderate 350 F.

Step 13

Oven until golden, about 35 to 45 minutes.

Step 14

Sprinkle with confectioners’ sugar and cut into slices.

Step 15

Yields 12 slices.

FOR THE STRETCHED STRUDEL DOUGH

Step 16

Sift flour and salt into a deep bowl.

Step 17

Make a well in the center and add slightly beaten eggs, oil, and warm water.

Step 18

Mix dough quickly with a knife until it forms a ball.

Step 19

Turn the dough out on a floured board and knead it until it becomes elastic. Cover with a warm bowl for 30 minutes.

Step 20

Cover your kitchen table with a large, clean white cloth.

Step 21

Brush cloth lightly with flour. Roll dough out as thin as possible. Flour your hands and gently begin the stretching process.

Step 22

Placing hands underneath, work from the center out on any part.

Step 23

Keep stretching dough carefully until it is transparent and as thin as paper. Cut away any thick edges.

Step 24

Brush it well with melted butter, cinnamon, sugar, and fine bread crumbs.

Step 25

Cut it into 4 strips and spread them with your filling.

Step 26

Then lift the cloth on one end and start rolling strudel as you would a jelly roll.

Step 27

Trim off the ragged ends.

Step 28

Place them on well buttered baking sheets about 3 inches apart.

Step 29

Brush tops lightly with butter and sprinkle with chopped nuts, if desired.

Step 30

Bake in a preheated moderate 375 oven until nicely brown and crisp, from 35 to 40 minutes. Cut into slices.

Step 31

Makes 16 to 18 large slices.

Step 32

NOTE: You can fill any of the two strudel dough recipes with apples, sauerkraut, nut filling, poppy seed, cheese, cherry, liver and potato fillings.

FOR THE NUT STRUDEL FILLING

Step 33

Blend together the nuts, raisins, sugar, cinnamon, lemon rind, 4 tablespoons melted butter, and sour cream.

Step 34

Roll out strudel dough.

Step 35

Use the rolled strudel dough or the stretched strudel dough.

Step 36

Brush with melted butter and sprinkle with fine bread crumbs.

Step 37

Spread nut mixture evenly over prepared strudel dough.

Step 38

Roll up and place on a lightly buttered cookie sheet.

Step 39

Brush top lightly with melted butter.

Step 40

Sprinkle with cinnamon sugar.

Step 41

Mark individual portions with a knife, about 1 1/2 inches apart.

Step 42

Bake in a moderate oven 375 F. for 30 to 35 minutes, or until the strudel is golden.