1 cup regular flour
1/2 a beaten egg
1/2 tsp salt
1/2 cup water
a few drops of vinegar
6 tbsp butter, melted and cooled
3 tbsp butter
1/4 cup vanilla sugar
2 eggs, separated
1/3 cup raisins
1/3 cup heavy cream
a pinch of ground cinnamon
2 tbsp fine sugar
2 oz semi-sweet chocolate, grated
2-1/2 oz chopped walnuts
- Sieve the flour into a large mixing bowl and make a well in the center.
- Beat together the egg, salt, water, vinegar and 1-1/4 tbsp of the melted butter. Pour this mixture into the well. Mix all the ingredients together to a dough.
- Knead the dough on a well-floured board until smooth and elastic (this will take about 15 minutes).
- Put the dough into a floured bowl and cover with a cloth. Leave for 15 minutes.
- While the dough is resting make the filling.
- Beat together the butter and vanilla sugar until light and fluffy.
- Add the egg yolks one at a time, beating after each addition.
- Add the walnuts, cream, cinnamon, chocolate and raisins and mix well.
- Beat the egg whites until stiff but not dry, and then gradually beat in the fine sugar. Fold this mixture gently into the chocolate mixture.
- Cover the work surface with a large, clean cloth and dust the cloth with flour.
- Put the dough into the middle of the cloth and brush the top with melted butter. Working around the dough, roll it out to a thickness of 1/8 inch.
- Brush it with more butter and, using four hands (you’ll need to enlist help!), stretch the dough outwards as thinly as possible. Try to work around the dough so it does not tear. Cut the dough into a rectangle measuring 14- x 18-inch.
- Butter a large cookie sheet. Spoon the filling onto the strudel pastry, leaving a margin of 2 inches around three of the edges. Fold the margins over the filling and brush the remaining pastry with the melted butter. Gently lift the cloth so that the dough rolls itself up. Roll the dough onto the prepared cookie sheet. Bake for 40 minutes, basting with melted butter once or twice, until golden and crisp.
- Remove the strudel from the oven and dust with confectioner’s sugar. Cut into pieces and serve warm or cold.
Makes a 14-inch strudel.
Source: Chocolate Cooking