Food recipes
Strudel Pastry Austro-Italian Style
Strudel Pastry Austro-Italian Style Ingredients: butter, without salt salt, table wheat flour, white, all-purpose, unenriched water, bottled, generic Directions: In a food processor, place 4 ounces butter, 1 teaspoon...
Strudel Pastry Austro-Italian Style
Ingredients:
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
Directions:
In a food processor, place 4 ounces butter, 1 teaspoon salt, and 2 1/2 cups flour and blend until texture of bread crumbs.
Slowly add ice water until dough comes together.
Remove and form into a ball, then flatten it into a 8 by 10-inch rectangle and place in refrigerator.
This is called the pasta mixture.
In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board.
Working quickly, form this mixture in a 4-inch square and place in refrigerator.
This is called the burro mixture.
After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface.
Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift.
Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly.
If butter comes to surface, flour the spot heavily and continue working.
Fold bottom third up and top third down to form a small package and turn 90-degrees clockwise.
Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again.
Repeat folding process and refrigerate 30 minutes, covered in a moist cloth.
Remove and repeat the rolling-and-folding process 3 times.
Allow 30 minutes refrigeration between each maneuver.
The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
Ingredients:
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
Directions:
In a food processor, place 4 ounces butter, 1 teaspoon salt, and 2 1/2 cups flour and blend until texture of bread crumbs.
Slowly add ice water until dough comes together.
Remove and form into a ball, then flatten it into a 8 by 10-inch rectangle and place in refrigerator.
This is called the pasta mixture.
In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board.
Working quickly, form this mixture in a 4-inch square and place in refrigerator.
This is called the burro mixture.
After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface.
Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift.
Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly.
If butter comes to surface, flour the spot heavily and continue working.
Fold bottom third up and top third down to form a small package and turn 90-degrees clockwise.
Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again.
Repeat folding process and refrigerate 30 minutes, covered in a moist cloth.
Remove and repeat the rolling-and-folding process 3 times.
Allow 30 minutes refrigeration between each maneuver.
The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.