SC - Nerve Bisquits???

[Lady Di]

The recipe I have is not sweet until you place the filling. Other than 
that your grandmothers description sound very similar. 
With the Recipe I gave earlier, I think that as the last step you could 
try rolling it out, & see what happens.

HL Bonnie
Namron, Anst.




>I thought a strudel dough was more like a sweet bread dough than a
>pastry, like filo.  My grandmother's description of making it is to 
turn
>the dough out on the center of the bedsheet-covered table on which
>you'll be preparing it, invert a bowl over it, and leave it to rise. 
>After you punch it down, you stretch it rather than roll it like you
>would a pastry.  Traditionally, you stretch it until it reaches the
>floor on all sides of the table, then pick up the edge of the sheet to
>roll the dough up, leaving you with about a six or eight foot long
>strudel which you cut into sections to bake.
>
>I absconded with a great, huge rectangular heirloom table from one
>grandmother's house specifically so I could make strudel... but haven't
>had the chance to try it yet.  But it makes a wonderful cutting table
>for making garb ;)
>
>Magdalena
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