by Eve Brown
Making Strudel photos are from my scrapbook. This is my mother Eva (Dautermann) Sklena with my 2 daughters Alana and Alyssa. Compared to the strudel she used to make this one (in the pic) was very small. Either that or my table is much bigger than what she used. I remember the dough hanging over the edge of the table. I used to play under the table and pull the edges and eat the raw dough when I was a child. I was in trouble for messing up moms strudel more than once.
- 2 cups flour
- ½ tsp. lemon juice
- 1 cup approx. water (add enough to get right consistency.
Beat and knead well – let rest for ½ hour.
1: Stretch between both hands. Put in the center of a cotton tablecloth and begin to stretch carefully on both sides to edge of the table keeping the dough on the tablecloth. Should be transparently thin.
2: Pull off excess dough all around and save for another.
3: Adding the Filling: Sprinkle filling choice over half of the thin pastry.
Filling 1:
- Grated squash, pumpkin, sweet potatoes or apples
- Sugar
- 2 Tbsp. oil
- Cinnamon and nutmeg to taste
Filling 2:
- Cottage cheese (with cream of wheat added to thicken)
- Sugar
- 2 Tbsp. oil
4: Then sprinkle with sugar, oil and spices.
5: By picking up one side of the tablecloth at a time – fold the dough over on to itself in about 2 inch widths. Go all around on each side over and over again until it is one long piece 2 inches wide.
6: Place on a lightly oiled jelly roll pan.
Bake at 350° for approx. 30 minutes.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator]
Last updated: 12/15/2025