1. Into a large mixing bowl, place the salt and flour.
   Beat the egg lightly and add it to the warm water, and combine ohe two mixtures.

 

2. Mix the dough quickly with a knife; then knead it, place on board, stretching it up and down to make it elastic, until it leaves the board clean.

 

3. Now toss it on a well floured board, cover with a hot bowl and keep in a warm place.

 

4. Lay the dough in the center of a well floured tablecloth on table; roll out a little, brush well with some of the melted butter, and with hands under dough, palms down, pull and stretch the dough gently, until it is as large as the table and thin as paper and do not tear the dough.

 

5. Spread the apples, raisins, currants and almonds, if desired, the sugar and cinnamon evenly over three-fourths of the dough, and drop over them a few tablespoons of melted butter. Trim edges.

 

6. Roll the dough over apples on one side, then hold cloth high with both hands and the strudel will roll itself over and over into one big roll, trim edges again. Then twist the roll to fit the greased pan.

 

7. Bake in a hot oven until brown and crisp (around 40 minutes) and brush with melted butter. If juicy small fruits or berries are used; sprinkle bread crumbs over the stretched dough to absorb the juice. Serve slightly warm.

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Preparation:

1. DOUGH: Sift flour, add salt. Stir in slowly lukewarm water, and work until dough does not stick to the hands. Flour board, and roll as thin as possible. Do not tear. Place a tablecloth on table, put the rolled out dough on it, and pull gently with the hands, to get the dough as thin as tissue paper.

 

2. FILLING: Mix squash and salt, let stand for 20 minutes, and then squeeze out the excess moisture. Add cheese, cream, butter and eggs.

 

3. Spread filling over the dough. Take the tablecloth in both hands, and roll the strudel, over and over, holding the cloth high, and the strudel will almost roll itself.

 

4. Grease a baking-pan, hold to the edge of the cloth, and roll the strudel in. Mix egg and sour cream. Pour over strudel.

 

5. Bake for 40- 60 minutes until golden.

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