Strudel Dough

250g Flour

1 Egg, lightly beaten

1 to 2 TBSP canola oil, or 20g warm butter

pinch of salt

Up to ½ cup warm water

Mix the flour and salt. Make a mound with the flour with a dent in the middle, add the egg and butter to the dent, and gradually incorporate the flour into the liquid mixture. Add the warm water a tablespoon at a time until you have a pliable, silky dough.  Let this dough rest in a warm spot for half an hour to one hour. Then roll it out on a floured kitchen towel.

Note: For an apple strudel this dough was a little bland and hard (sugar and more butter?). But it would probably make a great ravioli dough since it rolls out into a big thin sheet easily.  

http://www.bavariankitchen.com/desserts/basic_strudeldough.aspx

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