From Rose Scheffelmaier in Osoyoos,BC, via Mom.
- 4 cups flour
- 4 egg yolks
- 1 teaspoon salt
- 1/4 cup white vinegar
1/4 lb. shortening- solid
3/4 lb. shortening – creamed
- 1/2 cups warm water , plus up to 1 more cup if needed
Mix flour, salt and 1/4 lb. of solid shortening. Add eggs and 1/2 cup of water and work into a soft dough. If more water is needed, add a bit at a time.
Divide into 12 equal rolls. Roll each one into a circle. Spread creamed shortening between each layer. Roll the twelve layers again and fold into thirds, into a struedhel shape (a roll). Wrap and refrigerate for about 24 hours.
Remove dough from the fridge, cut desired amount and return the rest to the fridge. Keep the dough cold when working with it. If it warms up, return to fridge for about 20 minutes. The dough, well wrapped, will keep in the fridge for about 6 weeks.
Roll out into a struedhel shape (a roll).
Bake at 350°F for about 25 minutes.
Apple – melt butter and spread over the dough. Sprinkle with a cinnamon sugar mixture. Add nuts, sliced apples and sprinkle apples with some fresh lemon juice.
Blueberry – use thickener
Rhubarb and raspberry – I’ve never tried this but it may be alright with a thickener like tapioca so that the juice doesn’t run.
Bake this before or during dinner, or if someone drops in and absolutely amaze your company at your baking prowess!!
Toppings – ice cream, whipped cream, berries