1teaspoonvegetable oil to grease bowlto grease the bowl
1lemon rindgrated finely
1/2cupwhole hazelnutsskins removed, coarsely chopped and lightly toasted
1/4 -1/2cupall-purpose flour
5tablespoonsfreshly made bread crumbs
In a large mixing bowl, whisk together flour and salt. Set aside.
In a 2 cup measuring cup, place eggs, oil and enough warm water to reach the 1 1/4 cup mark.
Beat lightly together with a fork.
Add to the flour and stir together.
Turn over on a wooden board and knead together for a few minutes.
Slam the dough on your wooden board about 100 times. According to Nick Malgieri, knead the dough 15-30 seconds every 20 times you slam your dough on the wooden board. Use 1/4 cup fo flour to prevent dough from sticking to board.
Place dough in a small bowl which had been lightly greased with vegetable oil. Make sure to turn over your dough so that the entire surface of the dough is greased.
Cover with plastic wrap and let rest for 2 hours.
Prepare the ricotta filling while the dough is resting.
Simply combine all the ingredients in a medium sized bowl.
Mix properly together.
Set aside until ready to use.
Cover your kitchen table with a clean table cloth..
Sprinkle the table cloth and your dough with flour and begin to roll out your dough. Once it has been rolled out as thinly as possible, brush about 1 tablespoon of oil on the surface of the dough. (This will prevent the dough from drying out while you are stretching it out).
Make fists with both your hands, get under the dough and pull the dough. Keep pulling and stretching the dough...focusing on the center part. Continue to gently pull and stretch the dough. Once the dough reaches the entire surface of your table, try to anchor the dough on the side of your table. You will notice that the ends are a little thick. These can be cut off once you are finished stretching the dough.
Let the dough air dry for about 5 minutes.
Sprinkle and brush most of melted butter over the entire surface (you need about 1-2 tablespoons to brush over the surface of the rolled strudel).
Sprinkle the bread crumbs over the entire surface.
Spread the ricotta filling on the top part of the dough; fold over about 3 inches of dough and start rolling with the help of the table cloth.
Transfer your strudel on a large baking sheet.
Brush the rest of the butter on the surface and poke a couple of holes throughout the strudel. This will prevent it from bursting.
Bake for at least 45 minutes in a preheated oven at 350 F.
Serve warm or at room temperature.
The dough needs to rest for about 2 hours.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from Nick Malgieri; ricotta filling made by The Finer Cookie