Oh pshaw, on Fri 03 Nov 2006 03:17:17a, Margaret Suran meant to say...

>
>
> zxcvbob wrote:
>
>>
>> Does that mean no-raisins and yes-walnuts, or "no" to both?
>>
>> I found a web site that gives directions for making fresh strudel
>> dough. I think I'm gonna give that a try Saturday instead of buying
>> frozen dough.
>>
>> Bob
>
>
> Raisins, golden ones preferably and walnuts, too
>
> Don't forget to brush each layer of dough with melted unsalted butter
> and to sprinkle some unflavored breadcrumbs over it.
>
> Forget about making your own strudel dough. It is not worth the
> aggravation you will have when you try to pull it until it is thin
> enough. It dries quickly and tears and you have to start all over
> again. The frozen dough is better.

Margaret knows what she is talking about. Unless you're a practiced
strudel maker, your attempt at making the dough will probably be a
frustrating disappointment. Ditch the gingersnap crumbs and use the
unfalvored breadcrumbs as she suggested. Also, use the golden raisins
and walnuts, although I prefer mine without nuts.

--
Wayne Boatwright
__________________________________________________

That's one small step for a man, and a thousand
huge ones for a millipede.