Strudel Dough
A thin, elastic dough stretched by hand until nearly see-through.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Wheat, Dairy
This classic strudel dough relies on gluten development and a long rest to become supple enough for hand-stretching into a paper-thin sheet. Made with flour, oil, and a touch of vinegar, it forms the delicate wrapper for apple, cherry, or savory fillings. Expect a workout for your hands and countertop, but the payoff is a crackling, flaky crust unlike one made from store-bought phyllo.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 1/2 teaspoon white vinegar
- 3/4 cup warm water
- 2 tablespoons melted butter, for brushing
Method
-
In a large bowl, whisk together the flour and salt.
-
Add the vegetable oil, vinegar, and warm water to the flour mixture, and stir with a wooden spoon until a shaggy dough forms.
-
Turn the dough out onto a lightly floured surface and knead until smooth, elastic, and slightly tacky, about 10 minutes.
-
Shape the dough into a ball, rub the surface lightly with oil, and place in a bowl. Cover with plastic wrap and let rest at room temperature until relaxed and easier to stretch.
-
Cover a large table with a clean cloth and dust generously with flour. Place the dough in the center and roll it out with a rolling pin into a rough rectangle about 1/4 inch thick.
-
Brush the surface of the dough lightly with melted butter. Working from the center outward, slide your hands underneath the dough, palms down, and gently stretch it outward and thinner, moving around the table until the dough is paper-thin and large enough to see the cloth pattern through it.
-
Trim away the thick outer edge of dough with scissors or a knife, discarding or reserving scraps.
-
Let the stretched dough air-dry on the cloth for 10 minutes before filling, so it firms up slightly and is easier to roll without tearing.
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Strudel Dough
This classic strudel dough relies on gluten development and a long rest to become supple enough for hand-stretching into a paper-thin sheet. Made with flour, oil, and a touch of vinegar, it forms the delicate wrapper for apple, cherry, or savory fillings. Expect a workout for your hands and countertop, but the payoff is a crackling, flaky crust unlike one made from store-bought phyllo.
1 hr 45 min 1 strudel sheet (12 servings) 110 cal
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 1/2 teaspoon white vinegar
- 3/4 cup warm water
- 2 tablespoons melted butter, for brushing
Method
- 1
In a large bowl, whisk together the flour and salt.
- 2
Add the vegetable oil, vinegar, and warm water to the flour mixture, and stir with a wooden spoon until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead until smooth, elastic, and slightly tacky, about 10 minutes.
- 4
Shape the dough into a ball, rub the surface lightly with oil, and place in a bowl. Cover with plastic wrap and let rest at room temperature until relaxed and easier to stretch.
- 5
Cover a large table with a clean cloth and dust generously with flour. Place the dough in the center and roll it out with a rolling pin into a rough rectangle about 1/4 inch thick.
- 6
Brush the surface of the dough lightly with melted butter. Working from the center outward, slide your hands underneath the dough, palms down, and gently stretch it outward and thinner, moving around the table until the dough is paper-thin and large enough to see the cloth pattern through it.
- 7
Trim away the thick outer edge of dough with scissors or a knife, discarding or reserving scraps.
- 8
Let the stretched dough air-dry on the cloth for 10 minutes before filling, so it firms up slightly and is easier to roll without tearing.
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