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Ingredientes
- 4 c. Flour, (preferably bread flo
- 2 tsp Salt
- 2 lrg Large eggs
- 2Â 1/2 c. Water
- 8 Tbsp. Butter (unsalted), melted
- 1 tsp White vinegar or possibly lemon juice
- Â Â Strained (optional)
Direcciones
- Sift the flour and salt onto a board or possibly into a large bowl. Make a well in the center. Lightly beat the Large eggs with a fork, then beat in the water and half of the melted butter. Add in the vinegar or possibly lemon juice, if you like. Pour the egg mix into the well in the flour. Stir till all of the flour is incorporated into the egg mix and the dough is smooth. On a floured board, knead the dough for at LEAST 10 min; or possibly till it is smooth, shiny and blistered on the surface. Brush the dough generously with melted butter, place it in a bowl, cover it with plastic wrap and let it rest for 30 min. Cover a large table completely with a floured cloth. Place the dough in the center of the cloth and, working in all directions, roll out the dough as thin as possible. Spread a little melted butter over the dough, and stretch it with your hands-CAREFULLY working all around the table to avoid tearing the dough-till it is very thin and almost transparent. As you stretch, brush the dough with more butter as necessary.
- Cut off any thick edges, then let the dough rest for about 15 min before using it.
- NOTE: The 2 lbs of dough produced by this recipe can be stretched into a sheet about 6 feet square-sufficient for two 3-foot strudels.
- Any excess dough can be restretched. With practice in stretching the dough, you may be able to make a 6-foot square out of 1 lb. of dough.
- GOOD LUCK!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 12 servings | |
| Calories 231 | |
| Calories from Fat 78 | 34% |
| Total Fat 8.9g | 11% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 403mg | 17% |
| Potassium 58mg | 2% |
| Total Carbs 31.87g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.18g | 0% |
| Protein 5.42g | 9% |
