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Flakey Strudel

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FLAKY STRUDEL OR CROISSANT DOUGH

1 ½ cups hot water                 4 ½ -4 ¾ cups hard white wheat flour
1/3 cup oil                             2 Tbs. lecithin
¼ - ½ cup mild honey             ½ Tbs. gluten
1 egg                                     2 tsp. salt
1 Tbs. yeast

Combine liquid ingredients. Add dry ingredients. Prepare and knead as any other yeast bread dough. Let rise until double.

While rising whip together:

1 ½ cups softened butter
¼ cup whole wheat flour

Fasten wax paper to smooth surface by sprinkling with a few drops of water then covering with wax paper. Spread butter and flour mixture evenly on wax paper to make a 8 x 12 inch rectangle. Transfer to a cookie sheet and refrigerate or freeze.

Turn out risen dough on floured surface, and roll out to a 12 x 16 rectangle. Place the butter/flour mixture on ½ of the dough. Fold the other half over the top. Pinch to seal the edges. Roll out to an 8 x 16 rectangle. Fold into thirds, seal edges and chill 1 hour. Roll again into an 8 x 16 rectangle, fold into thirds and seal edges. Chill 30 minutes more. Repeat rolling, folding and sealing procedure 1 more time. Wrap or seal in baggie and chill at least 3 hours or overnight.

Prepare as desired. Makes 2 braids or strudels or about 2 dozen croissants. To make croissants, roll into rectangle. Cut in half lengthwise then into triangles. Roll up starting at wide edge. Let rise until light and fluffy. Bake at 400 for 10-15 minutes.

Beat together:

1 - 8oz container creamed cottage cheese (press through fine sieve) or use ricotta cheese
1 - 8 oz softened cream cheese
½ cup sucanat with honey
1 tsp. grated lemon peel
1 egg yolk
½ cup raisins (optional) –( I do not usually use)

Beat until smooth. Refrigerate.

Turn chilled dough onto a floured surface. Let rest about 15 minutes. Roll dough in a 15 x 12 rectangle. Spread filling down a 4-inch strip lengthwise down center. Cut dough on both sides of filling crosswise into 1-inch strips. Cross strips over top of filling at an angle to give a braided effect. Lift braid carefully onto a greased cookie sheet. Sprinkle with Streusel Topping if desired. Cover lightly and let rise until double.

Bake in 350 degree preheated oven for about 20 minutes or until browned. Cool 15 minutes.

STREUSEL TOPPING

Tops 2-3 Danishes

1 cup hard white wheat flour
½ cup sucanat with honey
½ tsp. cinnamon
½ cup butter
¼ cup chopped nut or coconut (optional)

Combine dry ingredients. Cut in butter until crumbly. Sprinkle over pie, coffee cake or Danish as desired.

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This page  modified on 07/03/07 .  Comments or questions?