On the cloth roll the dough into a 15-inch square. Like calzone tough! Most strudel fillings are super simple to prepare, but many of them require cooking.

Knead (5) and when the flour begins to absorb the liquids add the vinegar (6). Top with 6 more sheets of phyllo dough, brushing each sheet with remaining butter and overlapping as necessary (but do not overlap in the same places where the bottom layer overlaps). Knead dough for 5 minutes. Scrape the dough onto a lightly floured work surface and knead for 1 minute. Add enough warm water to make 2/3 cup.Use a rubber spatula to mix the liquid into the flour; make sure no flour remains on the side of the bowl and clean off the spatula.Attach the dough hook to an electric mixer and mix the dough on low speed until it begins to hold together, about 5 minutes. This type of dough often replaces brisee pasta and it is used above all for making strudels. Love this European recipe, so hard to find a pastry shop here with such yummy things. Using flatbread instead of puff pastry or dough is such a time saver for me when I want to have a homemade dessert. I am sure, hundred percent, that you will become a fan of this Lazy Strudel Recipe. One of these photos happened to be of my great-grandma beside a table covered in fruit.My mom told me they were making strudel, and when I squinted closer to the photo to see — sure enough — the whole table was covered with a thin dough, ready to be rolled up. Classic Apple Strudel with Homemade Strudel Dough is a recipe I received from la Signora Edda from Friuli Venezia Giulia, in the North of Italy, that I’ve adapted a tiny bit.A homemade strudel dough hosts a delicious and fragrant filling made of apples, sugar, cinnamon, raisins, pine nuts, walnuts, dollops of apricot jam, and breadcrumbs toasted in butter. Cover with plastic wrap; let dough stand at room temperature for 1 hour.Cover a large surface (at least 4x3 feet) with a cloth or sheet. Cover a large surface with a cloth. Place in oiled bowl, cover and let rest 1/2 hour.Heat oven to 375 degrees. Mix well and let stand 10 minutes. For the filling: Peel the apple, remove the core, cut it into eighths and then into thin slices. Filled and rolled in multiple layers, it's a bit challenging but worth the effort.In a large mixing bowl stir together 1-1/2 cups of the flour and the salt. Don’t worry about over- mixing — you want to really work this dough. See which names were most popular this year!Here's what we predict to be trending in the coming year.Wispy ornamental grasses are versatile plants in any landscape that can provide four seasons of interest. Place a 10-inch strip of filling of choice at one long edge of strudel dough filling and dough with melted butter.Cut strudels into 18-inch lengths, turning the ends under.Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.

Stir until combined.Turn dough out onto a lightly floured surface. Strudel can be savory or sweet, depending on the meal or occasion. Remember: If it isn’t stretching easily, try leaving it at room temperature for a few more minutes before you begin.Start by stretching the dough in your hands a bit like a pizza, trying as best you can to maintain a rectangular shape. All can be made in 45 minutes or less.A classic craft gets an appealing update with customizable projects in fresh designs.Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. Get our cookbook, free, when you sign up for our newsletter.2 cups all-purpose flour, plus 1/4 cup or more for kneading,Garnish: confectioners' sugar for dusting. this website.this link is to an external site that may or may not meet accessibility guidelines.Color can make or break the ambience of a space.