Bavarian Strudel Dough
This authentic Bavarian strudel dough recipe creates a delicate, paper-thin pastry that's both elastic and tender. When stretched correctly, this dough becomes nearly transparent—the hallmark of traditional strudel. Mastering this technique opens the door to countless sweet and savory fillings, from classic apple to savory meat variations.
Ingredients
- 300 g flour (all-purpose)
- 1 tbsp oil
- 1 tbsp vinegar (white, apple or quince vinegar)
- 1 pinch salt
- 1 egg
- 125 ml water (lukewarm)
- oil for brushing the dough
Instructions
- Put the flour, egg/vinegar, salt and oil into a bowl and add the lukewarm water.
- Mix the ingredients thoroughly and knead the dough until it's smooth.
- Form the dough into a ball, brush it with oil and cover it with cling film. Let it rest for at least 30 minutes.
- Dust a kitchen towel with flour and roll out the dough with a rolling pin.
- Start pulling the dough carefully at the edges with your fingers.
- Pull the dough with the back of your hand while holding it with the other hand.
- Pull the dough thinly into a rectangle. You should see slightly through it.
- Either spread the filling on one-third of the dough or across the whole dough. Leave the edges out.
- No matter how you placed the filling, fold in the edges.
- Gently roll the strudel with the help of the towel.
- Prick the strudel with a pin so that moisture can evaporate during baking.
- Bake the strudel at 180 °C (350 °F) for 35 - 45 minutes and let it cool down a bit before serving.