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Strudel dough

  • 125 g White Wheat Flour
  • 1/2 t Medium-Grain Salt
  • 60 g Water, room temperature
  • 1 t Olive Oil
  • For Baking
    • Neutral Oil
    • White Wheat Flour
    • 1 Egg, beaten
  1. Form dough. Mix flour and salt to combine evenly. Add oil and water, and mix into a shaggy dough. Knead 5-7 minutes until a soft dough forms.
  2. Rest. Coat dough ball lightly in oil, wrap in plastic wrap to prevent drying out, and rest 30 minutes.
  3. Preheat oven to 180ºC (350ºF).
  4. Prepare a large surface --- at least 80 x 80 cm. Dress it with table cloth. Flour lightly.
  5. Grease sheet pan lightly with oil and flour.
  6. Stretch.1 Transfer dough to a floured surface. Roll out into a circle the size of a large plate. Supporting the dough with the back of your hands and working form the inside outward, stretch the dough thinly. Transfer to stretching surface. Working from the still not-thin-enough edges, stretch the dough into a large rectangle.
  7. Fill strudel.
  8. Roll up. Fold four sides like a galette. Supporting the strudel with the table cloth, roll up the strudel, and transfer to sheetpan.
  9. Egg wash.
  10. Bake 35 minutes at 180ºC (350ºF).

The dough must be very thin, such that you can read a newspaper through it.

  1. Aloisia. "Handgezogener Apfelstrudel von Oma Aloisia - Rezept Video - Cooking Grannies." YouTube: Cooking Grannies. 15 October 2018. ↩

  2. "Strudelteig selber machen (Franz Schauer) - Anleitung von Kochen & Küche - Das ländliche Kochmagazin." YouTube: Kochen & Küche - Ihr regionales Kochmagazin. 25 Februar 2016. ↩

  3. Müller, Anna, and Olga Walser. Mein Erstes Kochbuch: Mit Servierkunde und Nahrungsmittellehre. Verlag E. DORNER Gmbh, 2017. 35-6. ↩