Croatian and Serbian strudel dough is different from filo or puff pastry strudel doughs. It's a flaky dough that bakes up golden brown and light, and doesn't crumble into dust when you try to eat it.
Makes enough dough for 2 Croat-Serb Strudels
Prep Time: 1 hour
Cook Time: 45 minutes
Ingredients:
- 2 cups all-purpose flour, plus 1/4 cup for kneading
- 1 cup very warm water
- 4 tablespoons oil
- Pinch salt
- 1/2 pound (2 sticks) butter, melted
- Confectioners' sugar for dusting
Preparation:
- Combine 2 cups flour, water, oil and salt. Mix well and let stand 10 minutes. Knead in remaining 1/4 cup flour until smooth and elastic. Place in oiled bowl, cover and let rest 1/2 hour.
- Heat oven to 375 degrees. Cover table with cloth and sprinkle lightly with flour. Turn dough out onto tablecloth. Work your way around the table, stretching dough as thinly as possible. Remove the thick edges.
- Place a 10-inch strip of filling of choice at one long edge of strudel dough. Brush filling and dough with melted butter. Fold dough in from sides and use the cloth to roll the dough away from you into a cylinder.
- Cut strudels into 18-inch lengths, turning the ends under. Place on a greased baking sheet and bake for 40 to 45 minutes or until golden.
- Dust with confectioner's sugar when cool.
