Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Strudel dough

Author
Cookinero 2 May 2025
5290
Strudel dough

It is believed that the Arabs were the first to invent pastries made from stretched dough (the famous baklava). Later, the recipe was successfully tested in Hungary and Vienna, from where strudel spread throughout the world. Viennese strudel dough is considered today to be the classic version of this dessert. Thin strudel dough is easy to make at home. It does not need to be kneaded or rolled out for a long time - everything is much simpler. For this you will need flour, water and sunflower oil.

How to cook Strudel dough

Step 1

Strudel dough

Knead the dough. Pour flour into a bowl, add half the butter, water, and salt. First mix with a spoon, then with your hands. It should not stick to your hands. Transfer the dough to the table and continue kneading for 5-10 minutes until it becomes soft, elastic, and smooth. Wrap the lump in cling film or a plastic bag and place in a warm place for 30 minutes.

Step 2

Strudel dough

Roll out the dough. You don’t need to sprinkle the table with flour – the dough will not be as elastic and tender. Instead of flour, grease the table with the remaining sunflower oil. Roll out in all directions from the middle to the edges, grease the top with oil, turn over and roll out on the other side – and so on until the dough becomes translucent.

Strudel dough - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace butter with an equal amount of neutral oil like sunflower or canola oil. However, the texture and flavor may differ slightly.
Wrap the dough tightly in cling film or a plastic bag and refrigerate for up to 2 days. For longer storage, freeze it for up to 1 month.
Yes, substitute all-purpose flour with a gluten-free flour blend. You may need to adjust the water slightly as gluten-free dough can be stickier.
Instead of flour, grease your work surface with oil as mentioned in the recipe. This keeps the dough elastic and prevents sticking without drying it out.
It's best to use softened (not melted) butter for the right dough consistency. Melted butter can make the dough too greasy and harder to handle.
Roll it as thin as possible until it's almost translucent—this ensures a light, flaky texture when baked.
Yes, wrap the kneaded dough tightly in plastic and freeze. Thaw in the fridge overnight before rolling and baking.
Resting relaxes the gluten, making the dough easier to stretch thin without tearing. It also improves elasticity and texture.
Yes, substitute regular butter with a plant-based alternative. Ensure your filling is also vegan for a fully plant-based strudel.
Avoid overfilling with wet ingredients, and bake at a high enough temperature (around 375°F/190°C) to crispen the dough properly.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Apricot and gooseberry jam
Gooseberry, Apricots, Jam,

Apricot and gooseberry jam

Total Reviews:

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Cookinero Cookinero
Chicken breast pate
Hen, Chicken breast, Paste,

Chicken breast pate

Total Reviews:

Chicken breast pate is a great idea for a variety of situations. It can be spread on a slice of dried bread and eaten for breakfast. Or divide among tartlets, garnish with green and black olives and serve as an accompaniment to a glass of wine. Final

Cookinero Cookinero
Tarragon tincture
Vodka, Tarhun,

Tarragon tincture

Total Reviews:
Cookinero Cookinero
Funchoza with chicken and vegetables
Chicken, Mushrooms, Cherry tomatoes, Funchoza,

Funchoza with chicken and vegetables

Total Reviews:

Funchoza with chicken and vegetables can be served in the evening for dinner or at any other time of the day if someone wants a hearty and tasty snack. Like many Asian dishes, this is prepared very quickly, in just half an hour. Funchoza itself does

Cookinero Cookinero
Chicken Gizzard Salad
Salads with egg, Salads with green onions, Salads with vegetables, Salads with mayonnaise, Salads with chicken stomachs,

Chicken Gizzard Salad

Total Reviews:

A delicious, light, inexpensive salad with chicken gizzards and cucumber is a great option to please your family with a delicious and simple dish. Fresh greens and cucumber make the salad truly spring-like. And the aromatic gizzards add piquancy to t

Cookinero Cookinero
Homemade chicken sausage with gelatin
Sausage, Homemade recipes, Homemade sausage, Thighs,

Homemade chicken sausage with gelatin

Total Reviews:

Homemade chicken sausage with gelatin is a great alternative to the “store-bought” one, if only because adding artificial flavors, dyes and any preservatives to the composition is unlikely to come to anyone’s mind. And in this case, the quality of ra

Cookinero Cookinero
Aspic from seafood
Gelatin, Seafood,

Aspic from seafood

Total Reviews:
Cookinero Cookinero
Pangasius with broccoli and corn
Broccoli, Corn, Pangasius, Fried fish,

Pangasius with broccoli and corn

Total Reviews:

Fast food option, crispy fried fish and vegetables.

Cookinero Cookinero
Categories Menu Recipes
Top