1-1/2 cups flour
2 Tbsp butter
1/2 cup 14% sour cream
sprinkling of salt
filling of choice [I used jam]
1 l vegetable oil for deep frying [approximate amount]
• If you fill the strudli with potatoes, make the potato filling first.
• The túró filling can be prepared while the strudli dough rests.
• Combine the strudli dough ingredients and kneed until very, very elastic. A beater with a dough hook attachment makes this a breeze.
• Let the dough rest for 15 minutes.
• On a well floured board roll out the dough to 2 mm thickness. The dough will be sticky, so keep flouring the rolling pin and make sure the dough is not sticking to the board.
• Cut the rolled out dough into 3X3 inch squares with a pizza cutter.
• Place 1 tsp of filling in the middle.
• Fold the dough over and press around the edges to seal the dough. Take care with the jam filled packets so they won’t open up during frying.
• Place vegetable oil in a pot. The oil should come up 1-1/2 inch in the pot. The amount of oil will vary depending on the size of the pot you use.
• Heat up the oil for deep frying and one by one slide 4-5 strudli into the oil.
• Gently flip strudli over with a fork and be mindful not to puncture the dough.
• When the first batch of strudli looks as if almost ready to come out of the oil, one by one slide in a few more strudli and then quickly scoop out the finished strudli with a large slotted spoon. Add a couple of more strudli to the oil and continue frying in this fashion until all the strudli is fried. The reason for this is if you take out all the strudli, the oil will heat up too high and by the time, you slide in the next batch it will just burn.
• Place the golden fried strudli on paper towels and serve.