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|Sifted all purpose flour||4 Cup (64 tbs)|
|Egg||1 , fork beaten|
|Melted butter||1 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Lukewarm water||1 Cup (16 tbs) (80 To 85 Degree F)|
|Melted butter||2 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||2 Tablespoon|
|Strudel filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Egg||1 , fork beaten|
Serving size: Complete recipe
Calories 2885 Calories from Fat 472
% Daily Value*
Total Fat 54 g82.8%
Saturated Fat 27.4 g137.2%
Trans Fat 0 g
Cholesterol 519.7 mg
Sodium 503.7 mg21%
Total Carbohydrates 517 g172.3%
Dietary Fiber 19 g76.2%
Sugars 38.7 g
Protein 75 g150.6%
Vitamin A 33.4% Vitamin C 7.1%
Calcium 22.1% Iron 167.5%
*Based on a 2000 Calorie diet
2. Turn dough onto a lightly floured pastry board and knead. Hold dough high above board and hit it hard against the board 100 to 125 times, or until dough is smooth and elastic and small bubbles appear on the surface. Knead dough occasionally during the hitting process. Shape dough into a smooth round ball and put onto a lightly floured board. Lightly brush top of dough with melted butter. Cover dough with an inverted bowl and allow to rest 30 minutes.
3. Cover a table (about 48x30 inches) with a clean cloth and sprinkle the cloth evenly with 1/2 cup flour.
4. Place dough on center of cloth and sprinkle very lightly with flour. Roll dough into a rectangle 1/4 to 1/8 inch thick.
5. Clench the fists, tucking the thumbs under the fingers. With the palm-side of fists down, reach under the dough to its center (dough will rest on back of hands). Being careful not to tear dough, stretch the center of the dough gently and steadily toward you as you slowly walk around the table. (Dough should not have any torn spots, if possible, but such perfection will come with practice.)
6. As the center becomes as thin as paper, concentrate the stretching motion closer to the edge of the dough. Continue until dough is as thin as tissue paper and hangs over edge of table. With kitchen shears, trim edges, leaving about 2 inches of dough overhanging on all sides.
7. Allow stretched dough to dry about 5 minutes, or until it is no longer sticky. Avoid drying dough too long since it will become brittle.
8. Sprinkle melted butter and bread crumbs over dough. Cover dough with one of the Strudel Fillings.
9. Fold the overhanging dough on all sides over the filling, making strudel even with edge of table. Beginning at one narrow end of table, grasp the cloth with both hands; slowly lift cloth and fold over a strip of dough about 3 inches wide. Pull cloth toward you; again lift cloth and slowly and loosely roll dough, making roll about 3 inches wide. Brush off excess flour from the roll; cut roll into halves and place in a buttered 15 x 10-inch jelly-roll pan. Brush top and sides with fork-beaten egg.
10. Sprinkle sugar dust and serve.