Strudel Pastry Recipe
Ingredients
| 225 g/8 oz/2 cups strong white bread flour | ||
| 2.5 ml/1/2 tsp salt | ||
| 1 egg, lightly beaten | ||
| 10 ml/2 tsp sunflower oil | ||
| About 150 ml/1/4 pint/2/3 cup slightly | ||
| Warm water | ||
Directions
1. Sift the flour and salt into a mixing bowl. Make a well in the centre. Stir the egg and oil into the water, add to the flour and mix to form a sticky dough.
2. "Beat" the dough by lifting it and slapping it down on to a lightly floured surface. Continue until the dough no longer sticks to your fingers, then knead for 5 minutes until smooth and elastic. Shape into a ball, place on a dishtowel and cover with an upturned bowl. Leave to rest in a warm place for 30 minutes.
3. Lightly flour a very large clean cloth, such as a tablecloth, and roll out the dough as thinly as possible, lifting frequently to prevent it from sticking.
4. Gently stretch the dough with your hands spread out flat underneath it. Work around the dough, stretching until it is paper thin and forms a square of about 65cm/26in. Trim off the thick edges with scissors.
2. "Beat" the dough by lifting it and slapping it down on to a lightly floured surface. Continue until the dough no longer sticks to your fingers, then knead for 5 minutes until smooth and elastic. Shape into a ball, place on a dishtowel and cover with an upturned bowl. Leave to rest in a warm place for 30 minutes.
3. Lightly flour a very large clean cloth, such as a tablecloth, and roll out the dough as thinly as possible, lifting frequently to prevent it from sticking.
4. Gently stretch the dough with your hands spread out flat underneath it. Work around the dough, stretching until it is paper thin and forms a square of about 65cm/26in. Trim off the thick edges with scissors.
Chef
