2 c  Of sifted all-purpose flour
1    Egg
6    Tbps. butter, melted and
-cooled to room temperature
1/8 ts Salt
1/4 ts White vinegar
1/2 c  Lukewarm water

Measure the flour into a mixing bowl Make a well in the center and add the
egg, 2 tbsp. of the butter, the salt, the vinegar and 2 tbsp. of the water
into the well. Using your fingers, work these ingredients together, adding
the remainingw ater a little at a time and kneading until the dough can be
worked into a ball. Transfer the dough to a floured bread board and knead
it until it is elastic and no longer sticky. Throw the dough down on the
board a number of times to soften and then knead vigorously for 20 minutes
or until surface blisters form. Dust with flour, cover with an inverted
bowl and let the dough rest for 45 minutes. Cover an oblong table with a
cloth that will overhang the edge by at least six inches. (an old sheet can
be cut for this purpose). Dust the cloth with flour. Place the dough in the
center of the cloth and brush with a little butter. Working quickly, roll
the dough th 1/2 inch thickness. Bring the ends of the dough over your
hands and lift high off the table, allowing the dough to stretch by its own
weight. Return to counter and stretch it until it is paper thin and
overlaps the edge of the table. Cut off the thick outer edges. Brush dough
generously with melted butter and use it quickly. Prepare the strudel
filling before making the dough so all is ready. (You can also substitute
phyllo dough, available frozen at the supermarket for a good strudel dough)
Retes teszta – Hungarian Strudel Dough