Making pulled strudel is intimidating but even imperfect results are well worth the effort. Layers of flaky dough are wrapped around your choice of filling, such as apple, poppy seed, nut, or farmers cheese, for a treat that is sure to wow.
In a bowl, whisk together all the ingredients except flour and half cup of butter. When mixed, add the flour. Turn the flour onto a flat surface and knead the dough from underneath, pull up, and fold back underneath (see video) for about 30 minutes, or until the dough no longer sticks to your hands. Alternatively, knead the dough in a mixer for 20 minutes and finish off the dough by hand for a minute or so.
Flour the kneading surface and let the dough rest for 30 minutes to two hours. Warm an empty dry pot and place upside down over the dough to provide a warm environment.
Place a large cotton or linen cloth (like a clean sheet) over a table and liberally sprinkle with flour. Place an extra amount of flour where you will place your dough, and transfer the dough carefully over to the table. You can either use a rolling pin to start stretching the dough or use your hands and start stretching.
Grease the back of your hands and start stretching the dough from underneath with the back of your hands. See photos above. Walk around the table, stretching the dough from the centre, ideally until the dough is see-thru thin. Ignore any holes that develop. The dough will stay stretched out better if you can pull the dough over the sides of the table. Cut the thick outer edges of the dough.
Preheat the oven to 200C (400F).
With a pastry brush, liberally sprinkle the pulled strudel dough with butter. Add fillings on top (specific instructions in each recipe), folding the dough hanging off the edge over top the filling and adding some more filling on top. If you are using two fillings, cut the dough down the middle.
Pick up the narrow end of the cloth and lift - the strudel will roll. You may brush on additional melted butter of each layer for a flakier richer crust. If you want to freeze some to bake later, cut off part of the log, wrap in plastic wrap, and freeze. (To bake later, let it thaw out and proceed as normal.)
On a cookie sheet lined with parchment paper, place the strudel roll. You may shape it into an S, a U, or cut it to make it fit. Make a few small slits with the end of a sharp knife to allow steam to escape and prevent cracking. Brush with melted butter again, and bake for about 40 minutes.
Allow the strudel to cool before cutting into thick chunks. Optionally dust the top with icing sugar (powdered sugar) and serve. Enjoy the fruit of your work!