Strudel Dough
Ingredients
Ingredients for 10 Servings
- 2⅔ cups 300 g Wheat flour
- 2 tbsp 25 ml Oil
- 1 tsp 5 g Salt
- ⅔ cup 150 ml Water, lukewarm
- Oil for spreading
Instructions
- Sift the flour onto a work surface, make an indent in the middle, and add in the oil and salt.
- Add the water little by little and knead all the ingredients to a smooth dough that does not stick to your hands.
- Place the dough in a bowl and spread oil on top so that a skin will not form.
- Cover with a damp towel that does not touch the dough and let rest at room temperature for half an hour.
- Then use as you please.
- Use: as apple, pear, or apricot strudel, or as decoration, such as strudel leaves
Notes / Tips / Wine Advice:
10 Golden Rules for Successful Strudel Dough
Many housewives hesitate to make strudel dough themselves and instead reach for simpler premade products. Those who can say that they made their strudel themselves will get even more attention from guests. It is not as complicated as it looks by far. If you follow these “golden housewife rules” you need have no worries about the quality of your strudel:
1. Practice makes perfect. The second strudel dough will be better than the first. By the tenth, you will have the routine down. And by number twenty, at the latest, strudel will be as easy as the proverbial pie.
2. Make sure that the water is tempered well. Too hot is better than too cold.
3. Allow the dough an adequate rest before using it. Let it rest in a slightly warmed container that holds warmth well. Strudel dough does not like being cooled.
4. The strudel dough should always rest in a container covered with a towel or plate.
5. Roll the dough out with a rolling pin as evenly as possible and lay it on a sufficiently floured, warmed(!) cloth.
6. Remove all rings before working on this dough, because they can easily tear the dough during kneading.
7. Reach between the dough and the cloth with both hands. Make sure that the backs of your hands face up and are bent, and spread your fingers as much as possible.
8. As soon as the dough is on your two hands, you only need to move the dough back and forth in a steady rhythm, gently and without haste. The dough is elastic enough that it adjusts to this movement and gets thinner evenly without tearing.
9. As soon as the dough is as thin as newspaper (or, as they used to say, as translucent as a poppy petal), all bumps and thick edges must be cut off or pressed thin between your thumb and forefinger.
10. After adding the filling, move the dough only with the help of the cloth lying underneath. You only need to hold it tautly from the left and right and lift it slowly. Then the dough will practically roll itself together.
2. Make sure that the water is tempered well. Too hot is better than too cold.
3. Allow the dough an adequate rest before using it. Let it rest in a slightly warmed container that holds warmth well. Strudel dough does not like being cooled.
4. The strudel dough should always rest in a container covered with a towel or plate.
5. Roll the dough out with a rolling pin as evenly as possible and lay it on a sufficiently floured, warmed(!) cloth.
6. Remove all rings before working on this dough, because they can easily tear the dough during kneading.
7. Reach between the dough and the cloth with both hands. Make sure that the backs of your hands face up and are bent, and spread your fingers as much as possible.
8. As soon as the dough is on your two hands, you only need to move the dough back and forth in a steady rhythm, gently and without haste. The dough is elastic enough that it adjusts to this movement and gets thinner evenly without tearing.
9. As soon as the dough is as thin as newspaper (or, as they used to say, as translucent as a poppy petal), all bumps and thick edges must be cut off or pressed thin between your thumb and forefinger.
10. After adding the filling, move the dough only with the help of the cloth lying underneath. You only need to hold it tautly from the left and right and lift it slowly. Then the dough will practically roll itself together.
