Strudel Dough
Ingredients
Directions
Make the dough
Place the sifted flour nestlike on the work surface.
Make an indentation in the middle.
Gradually pour the oil, salt, and tepid water into the indentation.
Keep stirring until the flour incorporates all liquid.
Knead with your hands.
Divide the dough in two and grease with a little oil on top, lest it might turn dry.
Cover with a warm bowl or pan.
Leave it for 10 minutes.
Stretch the sheet
Roll the dough into a sheet on a cloth-covered table.
Cover the sheet with the edges of the cloth.
Leave for 5 minutes.
Pull the dough with your hands, starting from the middle to the edges.
Do this very carefully lest the sheet might break.
A well-made sheet must cover almost all the table, be hole-free and paper thin.
Break off the thicker edges.
Let the sheet dry a little, then you can make cheese, apple strudels, etc.
Pull the other half of the dough the same way.
Divide the fillings between the two sheets.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- White flour
- Forms the gluten network that gives the dough its elasticity and stretch.
- Oil
- Adds fat that keeps the dough tender and helps prevent it from drying out.
- Tepid water
- Hydrates the flour so gluten can develop and the dough becomes workable.
The step that matters
Pulling the dough thin. Gluten must be relaxed and stretchy before pulling; pulling too hard or too early tears the sheet, leaving holes that let filling leak.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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