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Strudel dough

Author
Cookinero 2 May 2025
3760
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.

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