This authentic strudel dough is the cornerstone of classic Central European baking. Made with simple pantry staples like flour, eggs, water, and a touch of vinegar for elasticity, it stretches into a remarkably thin, translucent sheet. The texture is delicate yet resilient, capable of holding juicy fruit fillings without tearing when rolled tightly. It delivers a subtle, comforting richness that complements sweet or savory fillings alike. Perfect for holiday gatherings or cozy weekend baking sessions, this dough requires patience and gentle handling but yields impressive results. Whether you are making traditional Apfelstrudel or experimenting with new flavors, mastering this dough opens the door to endless culinary possibilities.
Strudel Dough*Cmkd93 F
Description
This authentic strudel dough is the cornerstone of classic Central European baking. Made with simple pantry staples like flour, eggs, water, and a touch of vinegar for elasticity, it stretches into a remarkably thin, translucent sheet. The texture is delicate yet resilient, capable of holding juicy fruit fillings without tearing when rolled tightly. It delivers a subtle, comforting richness that complements sweet or savory fillings alike. Perfect for holiday gatherings or cozy weekend baking sessions, this dough requires patience and gentle handling but yields impressive results. Whether you are making traditional Apfelstrudel or experimenting with new flavors, mastering this dough opens the door to endless culinary possibilities.Ingredients
Directions
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Sift the flour and salt onto a clean board or into a large mixing bowl.
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Create a well in the center of the flour mixture.
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In a separate bowl, lightly beat the eggs with a fork, then whisk in the water, half of the melted butter, and the vinegar or lemon juice.
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Pour the egg mixture into the well in the flour.
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Stir gently until the flour is incorporated and the dough forms a smooth, cohesive ball.
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Turn the dough out onto a floured surface and knead vigorously for at least 10 minutes, or until the dough is smooth, shiny, and elastic.
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Brush the dough generously with the remaining melted butter.
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Place the dough in a bowl, cover tightly with plastic wrap, and let it rest for 30 minutes.
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Cover a large, clean table with a linen cloth and dust it generously with flour.
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Place the rested dough in the center of the cloth. Using your hands, gently stretch and roll the dough in all directions to thin it out.
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Continue stretching the dough carefully, using the cloth to help lift and expand it, until it is paper-thin and almost transparent. Brush with butter as needed to prevent tearing.
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Trim off any thick edges from the dough.
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Let the stretched dough rest for about 15 minutes before adding your filling and rolling.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1166.4kcal
- % Daily Value *
- Total Fat 32.2g50%
- Saturated Fat 17.4g87%
- Cholesterol 251.0mg84%
- Sodium 10009.7mg418%
- Total Carbohydrate 183.0g61%
- Dietary Fiber 6.5g26%
- Sugars 1.3g
- Protein 30.8g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The dough produced by this recipe can be stretched into a sheet approximately 6 feet square, which is enough for two 3-foot strudels.
Any excess dough can be gathered, restretched, and used for additional strudels.
With practice, you may be able to stretch 1 pound of dough into a 6-foot square sheet.
Ensure the table and cloth are very clean before stretching. The linen cloth should be rough enough to grip the dough but soft enough not to tear it.
If the dough tears, gather it up, knead briefly, let it rest for 10 minutes, and try stretching again.
