Measure the flour into a mixing bowl Make a well in the center and add the egg, 2 tbsp. Of the butter, the salt, the vinegar and 2 tbsp. Of the water into the well. Using your fingers, work these ingredients together, adding the remainingw ater a little at a time and kneading until the dough can be worked into a ball. Transfer the dough to a floured bread board and knead it until it is elastic and no longer sticky. Throw the dough down on the board a number of times to soften and then knead vigorously for 20 minutes or until surface blisters form. Dust with flour, cover with an inverted bowl and let the dough rest for 45 minutes. Cover an oblong table with a cloth that will overhang the edge by at least six inches. (an old sheet can be cut for this purpose). Dust the cloth with flour. Place the dough in the center of the cloth and brush with a little butter. Working quickly, roll the dough th 1/2 inch thickness. Bring the ends of the dough over your hands and lift high off the table, allowing the dough to stretch by its own weight. Return to counter and stretch it until it is paper thin and overlaps the edge of the table. Cut off the thick outer edges. Brush dough generously with melted butter and use it quickly. Prepare the strudel filling before making the dough so all is ready. (You can also substitute phyllo dough, available frozen at the supermarket for a good strudel dough) Retes teszta - Hungarian Strudel Dough