Dough for Strudel

Ingredients:

For the dough
Flour 250 grams	Half spoonful of salt
Eggs one	Butter 50 grams
A pinch of salt
For the stuffing
Fruit, creams, almonds, dry grape, jam etc.

Preparation 

It seems verified that the origin of the strudel is Tirolean even if this is present
in the German, Austrian, Polish ,and Russian cuisine. In Italy, it is also spread in Venezia Giulia, and in Umbria, in an ancient variant called "Rocciata". 

The strudel can have different stuffing, but the secret of its success is the softness of the dough. Once got the sheet of dough, roll it up on itself wrapping the stuffing and shape it as a kind of spiral. Put it in the oven. Obviously, the content of the stuffing can sensitively vary according to the places and the domestic customs. Among the many existing formulas, this one is advisable because of its good results. 

Put 250 grams of flour in your kitchen table together with a whole egg, a pinch of salt and half spoonful of sugar. Meanwhile, put a small pan with half glass of water and 50 grams butter in a low flame to warm it up. The flame should be low to allow the butter to liquefy and the water to warm up but not excessively. At this point pour in the middle of the flour fountain the water and the melted butter, mix and knead it until the dough results smooth and soft, that doesn't stick to the fingers. Got the mix, knead it harder hitting the past against the table as if you are playing with a ball to make it elastic. Shape it then as a dough and put it in a corner of the table that you will have previously floured. Heat a rather big casserole and, once it will be warm, put the dough inside without making it touch the walls of the casserole. In this way, dough is in a warm place without contact with the air. 
This simple operation will prevent the dough to become crusty in the surface, giving it flexibility that will result useful during the stretching. 

Leave the dough in rest for at least a quarter of hour. Stretching the dough is an operation that needs a lot of attention and ability. Spread a tablecloth over the table slightly flouring it. Put the dough over the tablecloth and begin to stretch it with the wood roll (also slightly floured) without worrying to make it too much thin, because the definitive thickness has to be reached working it by hands. Now, proceed with the manual operation. Damp the dough using a small brush with liquefied butter. Pass then the back of your hands already floured under the dough and start to spread it. Then stretching it making it as much thinner as you can. Make sure that the dough is homogeneous in every part and without chinks.

Normally, the dough in the edges results thicker. The dough in excess could be cut with a small knife. Roll the dough with the chosen stuffing inside and put it in the oven. 

Dish 

It is a typical dish of north of Italy and north Europe. In Friuli Venezia Giulia is known as " Strucolo." As we said could be made with fruit or with cream. The one most known is certainly the Apfelstrudel that means the strudel with fruit. It is a dessert with popular origins that needs a lot of attention during preparation mainly for what concerns the dough. 

Wine linking 

The strudel is an important and rather tasty dessert. Its richness and structure require an important and tasty wine too. Consequently a velvety, with a great structure, not acid, and alcoholic wine (15-16°) is needed. The choice should be among white wines, not liquorish, to not cover the taste of the strudel. 

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