Strudel Dough

Knead all ingredients in a mixer with the dough hook until smooth.

Knead again briefly by hand, place on a floured plate and brush with a little oil so that the surface does not dry out. Let rest for about 1/2 hour.

Then place the dough on a floured cloth and roll it out a little at first with a rolling pin, then pull the dough out with the back of your hand until it is paper-thin and even.

The thicker edges of the dough can be cut away or left on, depending on your preference.

Then brush the dough thinly with melted butter so that it flakes nicely when baked.

Now spread the respective filling on the lower third of the dough and fold in the side edges slightly. Lift the cloth and roll up the strudel tightly. With the help of the cloth, place the strudel with the seam facing downwards on a greased baking tray or in a slightly deeper baking pan, depending on whether it is a firmer filling or a lighter one that will rise during baking (e.g. curd or sponge cake mixture).

Bake strudel at 160 °C for about 30 minutes until it has a nice golden brown color. Allow to cool slightly and serve while still warm.

Preparation Tip:

Finished strudel, both raw and baked, as well as strudel dough can be easily frozen. If necessary, defrost (best overnight in the refrigerator) and continue processing.

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