The dough of sodrott retes, or rolled strudel, is rolled out with a rolling pin, instead of stretched paper thin by hand. It is a much simpler method of preparing this delicacy. yet the results are similarly delicious, flaky, with abundant thin layers of dough. You can fill this with any of your favorite strudel fillings, here I used poppy seeds and shredded apples. I actually prefer poppy seeds combined with grated mature summer squash. This provides the same moisture to the filling, without making it too tart.
Ingredients (for 4 rolls)
300g flour
1 pinch of salt
1 egg
175g sour cream
spread with:
100g flour
70g butter
30g oil
Preparation
Mix the salt with the flour. Add the egg and sour cream and work together until smooth.
Mix together the spread ingredients, with the butter softened slightly.
Roll out the dough to 1-cm-thick, then spread with the greasy flour. Roll up and refrigerate for an hour or overnight.
Cut into four pieces and roll each into a very thin rectangle the length of your baking shape (best in a 9-by-13-inch one). Sprinkle with the filling of your choice, then roll up and place into the baking shape.
Brush the top with 100mL sour cream mixed with 1 tbsp oil.
Bake at 350F for 15-20 minutes. Serve dusted with icing sugar.
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