1 1/4 lbs. flour or 3 1/3 c.
2 egg yolks
1 tsp. salt
1 tbsp. vinegar
1 tbsp. Crisco
1 c. water
1 lb. Crisco (to be spread on dough after dough is mixed)

Mix ingredients and 1 cup water slowly until strudel dough. Roll on floured board spreading 1/2 cup Crisco over dough. Fold in half and then half again. Place in refrigerator for 1 hour. Remove dough, repeat folding dough and spreading with Crisco. Repeat this until 1 pound of Crisco has been used up, placing in refrigerator each time until Crisco is absorbed. After final time place dough in refrigerator overnight or for at least 5 hours. Roll out and cut into 2" squares. Fill with favorite fillings. Bake at 350 degrees for 15 minutes. Dough will freeze for up to 6 months.