Title: Retes teszeta (strudel dough)
 Categories: Bread/rolls, Hungary
      Yield: 1 Servings
 
      2 c  Of sifted all-purpose flour
      1 ea Egg
      6 ea 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