So, first we prepare a yeast-free dough or take a ready-made one. Preparing is easy - just break an egg into a hill-crater of sifted flour, add a couple of tablespoons of water, a couple of tablespoons of vegetable oil and a whisper of salt, and then knead, adding flour, until it becomes elastic. But in our hasty time to mess with flour hunting is not for everyone, it’s easier to have a couple of packs of ready-made dough in the freezer, which is nothing to be ashamed of.
Potato
Then peel and finely chop the potatoes. or grate on a coarse grater. We put the resulting mass in a colander. We pour over boiling water and let drain. We chop wild garlic coarsely and sauté for a couple of minutes in a small amount of vegetable oil. Then mix together potatoes, wild garlic, salt and nutmeg. Add two tablespoons of melted butter.
Next, you need to roll out the dough for the strudel. Usually it is advised to lay a napkin, but I prefer to sprinkle the table well with flour and do everything with pens.
Roll out the dough thinly (it should be elastic). Then we carefully place our hands under the resulting circle and gently stretch it with our fingertips from the center to the edges, gradually section by section. The dough should be as thin as possible., slightly transparent. The main thing is not to overdo it and not break it, but this skill is quickly developed, believe me.
The resulting thin sheet brush well with butter. Put the filling on the bottom and gently roll into a roll. It is in this part that they usually use a lined napkin, but it seems to me that it’s just easier and faster with your hands. Try it yourself, whichever is more convenient for you.
We get to the oven
Pinch the edges of the strudel and transfer it to a baking sheet or baking dish. Preheat oven to 180 degrees and send there our handsome man for 20 minutes.
I cut into portions and pour over with natural yogurt or homemade sour cream. In general, this strudel never even has time to cool properly, sometimes you even have to repeat it right away for an encore.
English 
Russian