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Making Strudel
Preparation info
- Serves
6-8
- Difficulty
Medium
Appears in
By Anne Willan
Published 1989
Thorough kneading of strudel dough is essential to develop the gluten and make it easier to stretch out.
Ingredients
2 cups 250 g 1
Method
- Sift the flour on to a board and make a well in the center. Add the egg, water, lemon juice and salt to the well and work with your fingertips until thoroughly mixed. Quickly work in the flour with your fingertips to form coarse crumbs. If the crumbs seem dry, add
a little
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