*  Exported from  MasterCook II  *
 
                        REAL HOMEMADE STRUDEL DOUGH
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Desserts
                 Rcrockett
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          flour
                         Pinch of salt
    2                    eggs -- beaten
    1      tablespoon    plus 1 tsp butter -- melted
      1/4  teaspoon      vinegar
      3/4  cup           warm milk
      3/4  pound         unsalted butter -- clarified
 
 
 In the work bowl of a food processor, combine the flour
 with the salt. Add the eggs, melted butter and vinegar and
 process until well mixed. Add the milk and process until
 all has been absorbed. Scrape down the sides and run the
 processor for a minut e more until the dough is smooth and
 elastic.
 
 Form into a ball, flour lightly and set aside under a
 turned-over bowl for 10 minutes.
 
 Have ready a filling of your choice.
 
 Place a cloth (an old clean bed sheet works great) over a
 large table you can walk around, and flour the cloth
 liberally.
 
 On a lightly floured counter, roll the dough out into a
 rectangle as lareg and flat as possible without tearing.
 Place it on the floured cloth. Remove all jewelry from your
 hands and wrists. Dip the backs of your hands in flour.
 Form your hands into loose fists, tucking your thumbs under
 your other fingers, and slide them under the dough. Gently
 pull your hands away from each other and the dough will
 begin to stretch between them. Toss the dough gently to
 move it a bit to the right or the left, so that as your
 hands move, they keep stretching the dough evenly all the
 way around. You will need to walk around the table as the
 dough gets increasingly larger. Stretch the dough into as
 thin a sheet as possible. Do not pinch the dough, which can
 tear it; rather, move your fists in gentle waves from the
 center toward the edge, all the way around the dough,
 allowing the weight of the dough and the movement of your
 hands to stretch and thin the dough.
 
 Eventually the sheet of dough will become so large that you
 will not be able to support it on your hands alone. Smooth
 it out on the table and, walking around the table, work
 each section of dough with loose fists, as previously
 described, until the dough is so thin you can see the
 shadow of your hands through it. If the edges of the dough
 are still thick, ease them out gently with your fingertips.
 Trim off any thick edges that remain. The dough can be cut
 in half to make it easier to roll into strudel.
 
 Brush the dough with some of the clarified butter and fold
 in half. Brush with more clarified butter and spread the
 filling across the dough, mounding more of it along one of
 the longer sides. Roll up jelly roll-style, starting at the
 edge where the filling is mounded. This is easily done by
 lifting the cloth along the side you want the roll to
 start. The sheet of dough will naturally roll up on itself
 into a long thin log. Brush the outside with more clarified
 butter, cut in four lengths, which will fit on a sheet pan,
 and slide onto two buttered sheet pans.
 
 
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 NOTES : 
        (Makes about 1 pound strudel dough

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