INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“Ministry Is The Result of Intimacy With God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 982
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 186mg
Sodium: 366.7mg
Potassium: 337.8mg
Carbohydrates: 191.2g
Fiber: 6.8g
Sugar: <1g
Protein: 32.1g