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FOR THE ROLLED STRUDEL DOUGH: Sift flour and salt with baking powder.
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Make a well in the mixture and drop in egg and butter.
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Add grated lemon rind.
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Gradually add ice water, mixing in a little at a time, until the dough forms a soft ball.
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Knead until smooth and pliable.
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Cover with a warm bowl or clean cloth and set aside for 30 minutes.
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Roll the dough out on a lightly floured board until it is very thin.
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Spread with nut filling recipe below.
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Roll up like a jelly roll, brush top with melted butter, sprinkle with chopped nuts and bake in a preheated moderate 350 F. oven until golden, about 35 to 45 minutes.
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Sprinkle with confectioners sugar and cut into slices.
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Yields 12 slices.
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STRETCHED STRUDEL DOUGH: Sift flour and salt into a deep bowl.
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Make a well in the center and add slightly beaten eggs, oil, and warm water.
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Mix dough quickly with a knife until it forms a ball.
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Turn the dough out on a floured board and knead it until it becomes elastic.
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Cover with a warm bowl for 30 minutes.
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Cover your kitchen table with a large, clean white cloth.
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Brush cloth lightly with flour.
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Roll dough out as thin as possible.
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Flour your hands and gently begin the stretching process.
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Placing hands underneath, work from the center out on any part.
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Keep stretching dough carefully until it is transparent and as thin as paper.
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Cut away any thick edges.
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Brush it well with melted butter, cinnamon, sugar, and fine bread crumbs.
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Cut it into 4 strips and spread them with your filling.
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Then lift the cloth on one end and start rolling strudel as you would a jelly roll.
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Trim off the ragged ends.
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Place them on well buttered baking sheets about 3 inches apart.
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Brush tops lightly with butter and sprinkle with chopped nuts, if desired.
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Bake in a preheated moderate 375 oven until nicely brown and crisp, from 35 to 40 minutes.
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Cut into slices.
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NOTE: You can fill any of the two strudel dough recipes with apples, sauerkraut, nut filling, poppy seed, cheese, cherry, liver and potato fillings.
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NUT STRUDEL FILLING: Blend together the nuts, raisins, sugar, cinnamon, lemon rind, 4 tablespoons melted butter, and sour cream.
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Roll out strudel dough.
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Use the rolled strudel dough or the stretched strudel dough.
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Brush with melted butter and sprinkle with fine bread crumbs.
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Spread nut mixture evenly over prepared strudel dough.
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Roll up and place on a lightly buttered cookie sheet.
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Brush top lightly with melted butter.
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Sprinkle with cinnamon sugar.
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Mark individual portions with a knife, about 1 1/2 inches apart.
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Bake in a moderate oven 375 F. for 30 to 35 minutes, or until the strudel is golden.
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Jolie Gabors Family Cookbook
