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A recent long weekend enabled us to experiment with strudel, the pastry used in German and Eastern European cooking to wrap around vegetables, meats or sweets for dessert.
The same flaky layered pastry doubles as phylloe dough, used in Greek dishes and most famous in the honey and nut dessert, Baklava.
I wasn’t brave enough to attempt making the dough myself. It would be hard to improve upon the storebought, frozen strudel dough available here in Washington at Nature’s Foods, at Jimmie’s Market in Warrenton, and at some grocery stores in the freezer section.
1 was surprised, at finding the recipe for homemade strudel dough, that in spite of it’s buttery taste, the dough is basically flour and water, with an egg and a couple of teaspoons of vegetable oil added.
For those who want to give it a try, here goes:
Strudel Dough
4 cups all-purpose flour plus a little extra
V2 teaspoon salt
legg
2 tablespoons vegetable oij plus a little extra
■IVi to 1% cups luke* w&rm water
Sift the flour and salt together into a bowl. Make a well in the center and put the egg and vegetable oil in it. Begin to work up to a soft dough by adding lukewarm
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