Strudel pastry
Preparation Time: 5 minutes
Cook Time: 30 minutes
Serves: Makes about 200 g
This pastry needs to be rolled out very thin.
Ingredients
250ml (140 g) Snowflake cake wheat flour
2ml salt
30ml butter, melted
60ml lukewarm water
15ml extra butter, melted
1 extra-large egg yolk
Method
- Sift flour and salt together. Make a well in centre and mix in half the melted butter.
- Whisk egg yolk and lukewarm water together and add to dry ingredients. Cut in with a knife and mix to a soft pastry.
- Knead well for about 5 minutes until smooth and elastic. Flatten pastry and brush with remaining melted butter. Cover well and leave to stand at room temperature for at least 30 minutes, or overnight if possible. Pastry will become more elastic.
- Roll out pastry on a lightly floured surface until very thin. Stretch while rolling out to a very thin rectangular shape of about 25 x 35 cm.
- Place filling of choice along one side of pastry. Fold in sides and, starting from the short side, roll up tightly. Place onto a greased baking tray and brush with extra melted butter.
- Bake in a preheated oven at 190 °C for about 30 minutes, or until golden brown.
