Strudel dough

Cookinero 2 May 2025

3440

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

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

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.