Hand-Pulled Cream Cheese Strudel

1. Preparation of dough

pastry flour / soft flour

Sieve the flour onto the pastry board.

2. 

water ¾ cup (200 ml) • vinegar 1 tbsp

Add vinegar into the warm water and mix it.

3. 

chicken egg 1 pc • unsalted butter 2 oz (60 g) • salt

Add egg, pinch of salt and soften butter. Blend with cutlery knife and later knead with hands. At the end slam the dough against working desk until non sticky.

4. 

Divide the dough into two equal loaves and put on the floured pastry board. Cover with heated saucepan of adequate size. Allow it to rest for 45 minutes.

5. 

Cover the table with white table cloth or sheet and flour lightly. Spread the flour accross the whole surface so the dough does not stick during stretching.

6. 

unsalted butter 2 oz (60 g)

Start strechting the dough on table cloth. Continously drip with melted butter.

7. 

Continue with stretching until dough does not break too much. No problem if the hole appears at any place. As a result will be very thin transparent dough.

8. 

Cut the edges around the whole circuit.

9. Filling of the dough

dry curd cottage 8.75 oz (250 g) • sugar granulated 2 tbsp

Sprinkle half surface of dough with cream cheese in which sugar was mixed before.

10. 

By raising of table cloth through the filling fold the dough from three sides so it holds filling inside during baking.

11. 

Continue in rolling with table cloth from broader side.

12. 

Carefully place the roll on greased baking tray into the shape of horse shoe. Drip with remaining melted butter and spread it.

13. 

Bake in preheated oven at 465°F (240°C) until golden.