Pelestezta (Strudel)
Source of Recipe
Elizabeth Keckmety
List of Ingredients
2 C sifted bread flour
1 Tbsp. melted fat
1/4 tsp salt
1 egg, separated
1 Tbsp vinegar
1/2 C luke warm water
1/4 C melted butterRecipe
Make a hollow in the bowl of flour. Mix in all the ingrediants except the melted butter and egg white. Mix into a soft, sticky dough. Knead, work and pound it on the board unti it is elastic and forms blisters as it is handled. It must lose all stickiness. Divide and knead again into 2 perfect unbroken balls. Dust with flour and cover each ball with a warm mixing bowl. Let rest for about 30 minutes.
Cover a table with a cloth and dust it with flour. Put a ball of dough in the center. Brush it with melted butter and roll it out to 1/2 inch thick. Brush again with melted butter. Place finger under the edge of the dough and gently stretch it in all directions toward the edge of teh table. Lift and ease the dough carefully to prevent breaks. When dough is paper thin, pull off thicker edges. Leg dry for 15 minutes.
Sprinkle with melted butter and scatter on desired filling. Lift one side of teh cloth, thus tipping over an edge of teh dough. With this fold, start the roll. Continue to roll loosely, keeping the filling between layers.
Butter a long baking pan, Cut the roll into lengths to fit, and carefully lift it into the pan. Brush with egg white and bake in a hot oven (450) for about 35 minutes or until crisp and brown. Repeat with the other 1/2 of the dough.
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