RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1600
| View Recipe |
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| Recipe Name: |
Strudel Paste |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
German |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.03
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 2, 2 foot strudels.
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Ingredients:
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Directions:
Place flour on a work surface and make a well. Add oil and egg. Work together adding water. When smooth, let bench rest for at least 1 hour before working. Divide dough into 2 equal pieces.
Roll each into a large rectangle. The dough should be rolled as thin as possible. Lightly oil the dough. Begin gently stretching the dough out until it is almost transparent. It is helpful if another person can assist. Once dough has been stretched, lay it on a clean cloth. This helps when you go to roll the dough. Be careful to maintain original rectangular shape and to avoid tears or folds in the dough.
Spread filling on the dough. Using the cloth, begin to evenly roll the dough from the long side of the rectangle. Seal dough with egg wash.
Bake at 400 degrees for 20 to 25 minutes. |
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| Nutrition per Serving: |
| Calories: |
187 |
Total Carbs: |
33.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
13.2 |
Fat: |
2.1 |
Protein: |
5.33 |
| Fiber: |
1.65 |
Sodium: |
91.94 |
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