Sour Cream Dough

For the sour cream dough, knead all ingredients together until smooth. Shape dough into a ball, brush with oil and place in airtight container in refrigerator for 2 hours. Preheat oven to 180 degrees hot air or 200 degrees low top heat. Roll out the dough between two sheets of baking paper as thin as possible. Fill as desired and roll into a strudel, brush with oil and place in the oven until the surface has a nice brown color. Depending on the filling about 30 – 70 minutes.

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