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super stretchy strudel dough

super stretchy strudel dough

November 4, 2024 Stefie

This classic strudel dough is easy to prepare and requires only a few ingredients. Thanks to its perfect consistency, the dough can be stretched to a super-thin thickness without tearing – ideal for delicious strudels such as apple strudel, cream cheese strudel and more. With minimal effort, you can conjure up a smooth dough base that perfectly envelops any filling.

A real basic recipe that belongs in every kitchen and makes the best homemade strudels!

super stretchy strudel dough

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Category

Dough

Cuisine

Austrian

Author:

Stefie

Servings

2

Prep Time

15 minutes

rest time

60min-24h

This classic strudel dough is easy to prepare and requires only a few ingredients. Thanks to its perfect consistency, the dough can be stretched to a super-thin thickness without tearing – ideal for delicious strudels such as apple strudel, cream cheese strudel and more. With minimal effort, you can conjure up a smooth dough base that perfectly envelops any filling.

Ingredients

250 g flour (W700 smooth)
1 pinch of salt
1 tbsp vegetable oil (e.g. sunflower oil)
130 ml lukewarm water
Additional oil for brushing

Directions

Prepare the dough: Put the flour and salt in a bowl. Make a well in the centre and pour in the oil and lukewarm water. Mix all the ingredients first with a spoon and then with your hands.
Knead the dough: Knead the dough vigorously for at least 10 minutes. It should be smooth and elastic. The long kneading is important so that the dough is stretchy and thin later. If you have a food processor, it will be even better and smoother.
Resting time: Form the dough into a ball, pull it taut and rub it with a little oil to prevent it from drying out. Wrap it in cling film and let it rest at room temperature for at least 60 minutes. It's best to let it rest for 24 hours.
To roll out: Lightly flour a clean kitchen towel and place the dough on it. Roll out the dough with a rolling pin as thin as possible. Then gently pull the dough outwards from the centre until it is wafer-thin and you can almost see through it.
Preparing the filling: Before you add the filling, brush the dough with a little melted butter or oil. Then add the filling as you like and carefully roll up the strudel.

Recipe Note

You don't need much to make perfect strudel dough, just the right approach.

A perfectly pulled strudel dough should be so thin that you could read a newspaper through it.

Lindsay in the kitchen

Hi! I’m Stefie 👩🏻‍🍳 a passionate chef

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Lindsay in the kitchen

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