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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 
Ziehstrudel (Tsee-shtroo-del) Pulled Strudel

by Rose Mary Keller Hughes, 17 May 2005

My mom and grandma made this strudel--it is called in our family Ziehstrudel (pull strudel) and in Semlak it was Ridesch.  It is dough that is pulled and pulled until it is paper thin--like phylo dough. My mom would put her dough cloth (specially embroidered cloth that cover the table) on the table and the ball of dough would go in the center. She would walk around and around the table and lifting and pulling the dough on the top of her hands (couldn't do with bottom as the fingers would rip holes in the dough). She would do this until the dough hung below the edges of the table. She would then walk around the table pulling off the heavier dough that was still left after the stretching. Then she would sprinkle melted butter or lard over the dough, sprinkle on bread crumbs, and then spread out the filling--in our family it was cabbage, or apples, or cheese, or poppy seed, or ground up walnuts. Then she would give the end of the cloth a flip and the dough would roll up in a tight roll. She would put it in a large enamel pan in snake fashion (rounding at end and curving up until the roll fit in the pan). Oh, it was so glorious! So many layers of crisp dough with outstanding filling!

[Published at DVHH by Jody McKim Pharr, 17 May 2005  ]

 
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