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Dessert Strudel

eastern europe, transylvania

5 sheets filo dough; * see note
Filling of choice; see recipes
1/2 cup butter; melted
plus butter for baking sheet
1 egg; well beaten
Confectioners' sugar; for topping

Bring filo dough to room temperature but do not unwrap. Prepare filling and set aside. Have butter ready. Preheat oven to 375 degrees. Butter a baking sheet. Place a large tea towel on a flat work surface. Unwrap filo dough and lay it flat. Place 1 filo sheet on the towel, with a long side facing you; keep other sheets covered with waxed paper topped with a dampened tea towel to prevent them from drying out. Brush filo sheet with butter and place a second sheet on top of the first. Brush with butter, then repeat until you have used 5 sheets in all. Spread filling of choice over buttered filo sheets, leaving a 3-inch border uncovered on long side farthest from you. Fold side nearest you over filling, then lift towel and roll up dough, encasing filling. Pinch edges together to seal. Place roll, seam side down, on prepared baking sheet. Flatten top slightly with the palm of your hand. Cut slits through top pastry layers at intervals of about 2 1/2 inches; do not cut all the way through. Brush top with egg and bake until golden (25 to 30 minutes). Remove from oven and cut the rest of the way through slits to form slices. Serving Ideas : Sprinkle with confectioners' sugar and serve warm. NOTES : Thawed overnight in the refrigerator if frozen. Leftover filo dough should be rewrapped tightly and refrigerated no longer than 1 week. Yield: 6 servings.

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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