How to Make Strudel Dough

Guys, you won’t believe how many strudels I have made recently. Crazy! Have you every tried to make one from scratch? I know a lot of people are scared of making the dough. But believe me, it is much easier than it looks, really. I was not paid for this but I took an online strudel class with the Austrian Lamarche, she shared so many helpful tricks, it was amazing! One major thing to keep in mind is that strudel dough has to rest. A lot. Like several times. You first knead it for a long time, then it rests, then you work a bit on it, and it rests again. For that reason I recommend making the dough the night or day before so that you can focus on all that stretching. Below you will have ten tips for perfect strudel dough, the basic recipe, and some extra recipes.


#1 The type of flour you use matters

I am based in Germany, so I would recommend using Type 550 (look out for the number). If you are in the US, all-purpose flour is fine. We will need a flour with a high gluten content. This varies from country to country. If you are in the south of Germany, you may also look for “Wiener Grießler”, “doppelgriffiges Mehl” or “Brotmehl”. However, if you are into spelt flour, beware that spelt can absorb more moisture than wheat, so you will need to adjust the amount of liquid. If you try, let me know how much you use for 200 grams of flour.

#2 Strudel dough has to be kneaded for a long time

In order for gluten to develop its properties as glue, you will need to knead the dough for a long time. Only then you will be able to stretch out the dough thin. If you knead the dough by hand, it helps to slap the dough on the surface. I would recommend kneading the dough 10 minutes if doing it by hand, and 20 minutes on lowest setting if doing it with a machine. I usually do it with the machine and can do other things meanwhile.

#3 Strudel dough has to rest for at least two hours or overnight

I will sound like a broken record, but once you have kneaded the dough, it will need to rest. Two hours minimum or even better overnight. For that reason I recommend starting the day before. This gives you time to really focus on stretching the dough. Make sure to cover your dough airtight, I like to use a container, and also “seal” it with oil. I usually use about one to two tablespoons of oil I pour in the container and then make sure the dough is fully covered with it. Leave the dough in the container on the counter overnight, you may transfer to the fridge for a few days, but make sure it comes back to room temperature before stretching it.

#4 Stretch out the dough on a large and floured tablecloth

This was the gamechanger for me. I had previously stretched the dough and just created holes because it was not placed on a lightly florued surface. You see pictured a cotton tablecloth I like to use, but bed linen will work just fine. I usually like to flour the center of the tablecloth more, this is the area I am going to roll out the dough with a rolling pin first. I try to roll out the dough to a rectangle first. The cloth will also help you to roll up the dough at the end. Try to picture this: the bottom of the dough should always have a protective flour wall, the top or surface of the dough should always be covered with oil so that it does not dry out. Once you have rolled out your dough to a rectangle, brush with oil.

#5 The dough needs to rest 15-20min again

So far I didn’t know this, many recipes don’t call for this resting time, but it does make a huge difference in the final product. Basically what you do is have the dough rest for 15-20min with the brushed oil on top before you start stretching it. This will guarantee a better result at the end with fewer holes, trust me. While waiting, you can melt the butter, prepare the filling, baking sheet, etc.

#6 Only use your knuckles to stretch out the dough and take your time

You will be amazed how easily strudel can stretched. But beware, take off any big rings with stones, your watch and similar. Once ready, calmly start stretching the dough from the middle, working your way outwards. Be sure to only use your knuckles, moving the dough gently. If you stretch it too fast, you will create holes. You may even wish to flour your hands and arms.

#7 Holes are not your enemy, just leave them be and continue stretching the dough

If there are holes, just leave them be. Remember, they will get bigger when you stretch the dough more, so try to avoid stretching too close to it. You can patch up holes with dough from the rim, or, and this is what I do, just leave them in. Just be sure not to put any bread crumbs or filling on them. But then just roll out the dough, nobody will notice the hole, it really is not that big of a deal.

Yes, you can stretch out the dough as thinnly

#8 Brush your stretched out dough with butter

Once you have stretched out the dough, you have finished the most difficult part, congratulations! If you always use the same recipe and always the same method of stretching, you will notice that each time you will get better and manage to stretch it thinner. Practice makes perfect. Now brush the dough with melted butter. This will create these flaky layers and make your strudel delicious.

#9 Add your filling, which you tuck in with some dough and brush the outside of the strudel with butter

There are two options for making the strudel. You can either only heap up a lot of filling at the very end and create some kind of log, or you can fill about half of the rectangle. Currently I prefer the second method, pictured also here. Using the tablecloth, you want to tuck in the filling so nothing can seep out when you bake it. Trim off any thick parts. Using the tablecloth again, roll up everything to a log and now brush the outside with melted butter. This will again help for a crunchy outside and “seal” the strudel.

#10 Strudel is baked at relatively high temperature and needs to get golden brown

I usually bake my strudel at 190 degrees Celsius for about 35-40 minutes. It should be golden brown. Usually strudel will only have a super crunchy outside for about an hour, then the middle parts will get softer. I personally don’t mind that at all. I even prefer strudel on the second day after it has chilled in the fridge. Yes, you can freeze strudel, unbaked and baked. I recommend freezing it unbaked and bake it for 10-15min longer straight out of the freezer. Baked strudel just needs to thaw and come to room temperature. You can pop it in the microwave to just warm a bit. If you freeze strudel, cover tightly in cling wrap. But now let’s get to it!

 

Recipes:

Basic Recipe Strudel Dough

Wit all these tips and tricks you will manage to make the basic recipe for strudel dough from scratch.

Ingredients

  • Strudel Dough
  • 200 grams of all-purpose flour
  • 110 grams of lukewarm water
  • 9 grams of neutral oil (you will need a bit more later on)
  • 3.5 grams of salt
  • 130 grams of butter

Instructions

1

For the strudel dough weigh all ingredients in a kneading bowl and beat for 20 minutes on low with a standing mixer. The dough will be soft and elastic. Work into a ball without any additional flour. Look for a container with a lid and pour about 1 tablespoon of oil inside. Make sure that the dough is dipped in oil from all sides. Then cover the container and let sit at room temperature for at least two hours or overnight. You can chill in the fridge, but be sure to have it come back to room temperature beforehand.

2

Line a large dining table with a cloth covering it completely. I had a cotton tablecloth, you can also use bed linen if needed. Flour the entire surface lightly, make sure that in the center you flour a rectangle a bit more. Take out the strudel dough and place in the center of the cloth. Now roll out gently with a rolling pin. You may need to flour the bottom of the dough a bit more (only bottom). Once the dough starts moving back, stop. Cover the surface of the dough with oil, you can either brush it on or apply it with your finger. Let the dough rest prepared like this for 15-20min. Melt 130 grams of butter meanwhile. Once ready, flour your hands and arms, take off any rings or a watch. Then start stretching out the dough. You shouldn't rush this part, but also not be too slow. You will get faster over time. Be sure to always have your hands facing dough and try to start from the middle of the dough, working outwards. If there are any holes, just keep stretching, you will either leave the holes or wait until it is fully stretched to do anything about them. Every time you make strudel, you will realize that your dough will stretch more and you will get the hang of it. Just as with everything practice makes perfect. Your strudel may not look perfect, but it will get better, trust me. And the taste will be just the same.

3

Once you have fully stretched the dough over as much of your tablecloth as you could, brush with 2/3 of the melted butter so it does not dry. Meanwhile preheat oven to 180 degrees Celsius and line a baking sheet with parchment paper. Cover about half the dough with your filling leaving an edge from about 2cm and also leaving out any possible holes. Trim dough if any thick parts. Fold over the border of the dough (1-2cm) towards the center. Then, by using the tablecloth, roll up the dough from the short end so that you have a log/roll (see also pictures). Mine usually is so big that I form it to the letter U on the parchment paper. I also lift it with the tablecloth and transfer it to the parchment paper that way. Brush with the remaining butter.

4

Bake for about 35-40min or until golden brown. Serve with icing sugar.

Classic apple strudel with bread crumbs

 

 

 

 

 

 

 

 

Munich apple strudel with sour cream

Apfelstrudel mit Rahm

 

 

 

 

 

 

 

 

Plum strudel with cinnamon crumbs

Pflaumenstrudel mit Zimtstreuseln

 

 

 

 

 

 

 

 

Happy Strudeling!

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