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Sift together the flour and baking powder (60
decagrams; 1.5 pounds) , set aside. Lightly beat the egg yolks, then add
a spoonful of vinegar and fat, mixing well. Add the dry mixture, then
using your fingers, work the dough into a smooth consistency.Add warm
water as necessary to work the dough. Roll the dough out on a flat
surface. Cut the dough to fit the greased bottom Place a sheet of
strudel dough on a damp kitchen towel and butter generously with melted
butter. Sprinkle with a thin layer of bread crumbs and top with a second
sheet of dough. Brush this layer with butter and spirnkle with a few of
the bread crumbs. Repeat, making a second strudel base. Roll the strudel
with the aid of the towel, jelly roll fashion, staring at the long sid
nearest you. Tuck in the edges of the dough and place the strudel seam,
side down on a buttered baking sheet. Brush generously with part of
remaining butter. Repeat with second strudel. Bake the strudels in a
preheated oven for 35-30 minutes. If they are browning too quickly tent
with aluminum foil, but remove it ten minutes before cooking time is
complete. For the filling, mix up 40 decagrams (a pound) of cottage
cheese with 2 egg yolks and 20 decagrams of icing sugar, then add the
beaten white of eggs. We can also mix it with raisins.
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