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.