Margaret Suran wrote:

>
> The flour in the USA is different from the one in Europe and the dough
> does not become elastic enough.
>

Is your premise that American flour can't be used to make
strudel? That's quite a statement.

Many Americans regularly make strudel, and they use American
flour. You need to know which flour to use, and the more general
knowledge of pastry making you have the higher your chances of
success. Your dough can be made elastic with the flour you have
if you know how to do it.


> A couple of years ago, Rosie, a friend from Vienna came to New York and
> stayed with me. One day she decided to make Apfelstrudel for Marcel, my
> next door neighbor, Laura herself and me. We went shopping for all the
> ingredients. I showed her the frozen Phyllo Dough at the store, but she
> told me that making the authentic stuff was no problem. None at all.
>
> I was busily chopping and slicing apples while Rosie was kneading the
> strudel dough. The large dinette table was covered with a fresh, white
> all cotton tablecloth and my guest was wearing a protective white apron,
> so that she could use her hands as well as her tummy to stretch the
> dough. She rolled it out and started to stretch. The dough would not
> stretch thinly enough before tearing and slivering. Rosie gathered up
> the scraps repeatedly and tried again and again. I want to mention that
> she makes Apfelstrudel or some other kind at least once or twice a week
> when she is home. Finally, when the dough no longer looked like
> anything remotely edible, she asked me go to the store and get the
> frozen stuff.
>

A couple things here.

How long did you mix the dough? It needs to be silky smooth and
very, very well mixed.

Did you rest it? It should be rested between mixings (you'll do
best with two), and it needs to rest again before rolling it
out. At room temperature.

What type/brand of flour? Bread flour makes the dough easier
to handle, but the result isn't quite as tender. I normally
use unbleached all purpose, but it takes more experience
to work with it. The dough will be more fragile. The brand
of flour is also key. Very much so. For all purpose I've
gotten good results with King Arthur, not so good results
with Gold Medal.

I can assure you American flour makes fine strudel. It's
done all the time.

> At that time, the sheets of dough were quite large and were folded
> several times to make them fit into the box. Each strudel was large
> enough to be shaped into a "U" or horseshoe, so that it would fit on to
> the cookie sheet on which Rosie baked it. The recipe she used made two
> nice sized ones and they were really delicious. I will ask her for the
> recipe, the next time I email her.

This is part of the problem, I think. The reasons you weren't
successful are probably not going to be revealed in a recipe.
It has much more to do with technique and general pastry
making knowledge. Recipes rarely convey these.

--
Reg