Strudel Dough

Strudel Dough
  • PREP TIME
    45 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    36 People
  • VIEWS
    54

Embark on a culinary adventure with our classic Strudel Dough recipe! This versatile dough serves as the perfect canvas for your most imaginative fillings, promising a delightful, flaky treat that will impress every palate.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Cholesterol
    16 mg
  • Fiber
    0 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    43 mg
  • Sugar
    0 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large bowl, sift together the all-purpose flour, baking powder, and salt to ensure an even distribution. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View In a separate small bowl, whisk together the eggs, 2 tablespoons of vegetable oil, and sugar until well combined. (Prep time: 3 minutes)

Image Step 03
03 Step

Recipe View Gradually add the wet ingredients to the dry ingredients, stirring constantly. Begin incorporating the lukewarm water, a little at a time, until a shaggy dough forms. (Prep time: 7 minutes)

Image Step 04
04 Step

Recipe View Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more water as needed, until the dough is soft, smooth, and pliable. It should be elastic and slightly tacky but not sticky. (Prep time: 7 minutes)

Image Step 05
05 Step

Recipe View Lightly coat the dough with the remaining 1 tablespoon of vegetable oil. Place it back in the bowl, cover with a clean tea towel, and let it rest at room temperature for at least 1 hour, or up to 2 hours. This allows the gluten to relax, making the dough easier to stretch. While the dough rests, prepare your desired filling. (Rest time: 60-120 minutes)

Image Step 06
06 Step

Recipe View Once rested, divide the dough into two equal portions. Keep one portion covered with plastic wrap to prevent it from drying out while you work with the other. (Prep time: 2 minutes)

Image Step 07
07 Step

Recipe View On a lightly floured surface (a clean cotton sheet or pastry cloth is ideal for this), gently roll out the dough into a thin circle or rectangle. Gradually stretch the dough from the center outwards, using the backs of your hands or fingertips, until it becomes paper-thin and translucent. Be patient and work carefully to avoid tearing. (Prep time: 15-20 minutes)

Image Step 08
08 Step

Recipe View Lightly brush the stretched dough with the remaining vegetable oil. This will help create flaky layers in the finished strudel. (Prep time: 3 minutes)

Image Step 09
09 Step

Recipe View Evenly spread your desired filling over the stretched dough, leaving a small border around the edges. Gently roll up the strudel, starting from one end, like a jelly roll. (Prep time: 10 minutes)

Image Step 10
10 Step

Recipe View Transfer the strudel to a baking sheet lined with parchment paper. Brush the top with melted butter or egg wash for a golden-brown crust. Bake according to your filling's specific recipe instructions. (Prep time: 5 minutes)

For an extra rich flavor, use melted butter instead of vegetable oil to brush the dough.
If the dough becomes too elastic and resists stretching, let it rest for an additional 15-20 minutes.
Experiment with different fillings, such as apple, cherry, cheese, or savory combinations.
A clean cotton sheet or pastry cloth makes stretching the dough much easier and prevents it from sticking.
Be patient when stretching the dough; it's better to stretch it gradually than to tear it by rushing.

Madaline Kozey

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 2.9/ 5 ( 18 Ratings)
Total Reviews: (3)
  • Davion Schumm

    This dough is a dream to work with! It stretches beautifully and bakes up so flaky. My apple strudel was a huge hit!

  • Casimir Von

    I was intimidated by the idea of stretching strudel dough, but this recipe made it so easy. The instructions are clear and the dough is very forgiving.

  • Fleta Howell

    I've tried other strudel dough recipes before, but this one is by far the best. The dough is light, flavorful, and not too sweet. It's the perfect base for any filling.

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