- In a large mixing bowl stir together 1-1/2 cups of the flour and the salt. Cut in 1/4 cup butter until pieces are the size of small peas. In a small bowl stir together egg yolk and the water. Add egg yolk mixture to flour mixture. Stir until combined.
- Turn dough out onto a lightly floured surface. Knead dough for 5 minutes. If necessary, knead in some or all of the remaining flour if dough is sticky. Cover with plastic wrap; let dough stand at room temperature for 1 hour.
- Cover a large surface (at least 4x3 feet) with a cloth or sheet. Lightly flour cloth. On the cloth roll the dough into a 15-inch square. Brush with 2 tablespoons of the melted butter. Cover dough with plastic wrap. Let dough rest for 30 minutes.
- To stretch dough, use palms of your hands and work underneath dough. Starting from the middle and working toward edges, gently lift and pull your hands apart. At the same time, pull dough away from middle toward yourself. Continue stretching until dough is paper thin, forming a 40x20-inch rectangle. Use scissors to trim uneven edges. Brush with remaining melted butter. Fill; shape as directed in Savory Olive Strudel (see Recipe Center).
From the Test Kitchen
Shortcut Phyllo Strudel:
To substitute frozen phyllo dough for Strudel Dough, thaw 12 sheets of frozen phyllo dough. Cover a large surface with a cloth. Lightly flour the cloth. Unfold sheets of phyllo dough. Remove 6 sheets, keeping rest covered with plastic wrap. Arrange the 6 sheets of phyllo on floured cloth, overlapping the stacks as necessary to form a rectangle about 40x 20 inches. Brush each sheet of phyllo with some of the melted butter; press to seal the seams. Top with 6 more sheets of phyllo dough, brushing each sheet with remaining butter and overlapping as necessary (but do not overlap in the same places where the bottom layer overlaps). Fill and shape as for homemade dough.