Savory Meat Strudel (FLEISCHSTRUDEL)
This is one of my favorite HOMY dishes.

Dough Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

1 package active dry yeast, 1 teaspoon honey, 1 cup warm water, 105 to 115 degrees F, 3 cups all-purpose flour (my note: 2 1/2 cups of flour - 3 cups of flour), 1 teaspoon kosher salt, 1 tablespoon extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (You can leave a dough overnight in refrigerator).

Work dough by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Cover the dough with a damp towel and let rest 1 hour.

Meanwhile, prepare the filling.

Filling: 1 lb boiled veal, 1 egg, 1/2 cup chopped fresh onion, salt, pepper, garlic. Combine the above ingredients in a food processor and process until smooth.

Spread meat filling over stretched dough. Fold edges inwards so that filling does not spill while baking. Brush edges with butter. Roll the dough, using the dish towel to help. Place strudel on a greased and floured pan with the edge on the bottom.

Prepare the egg wash and brush entire strudel with the egg wash. Transfer sheet to preheated 350 F oven and bake 45 minutes until crisp and golden brown. Transfer strudel to cutting board, allow it to rest 5-10 minutes before slicing. Serve with a salad for a delicious taste treat. Makes a great luncheon or brunch dish, too.

Note: you can use a meat leftovers for filling.