Best 4 Strudel Dough Recipes
Are you on the hunt for an irresistible strudel dough recipe? Look no further! In this comprehensive guide, we will take you on a tantalizing journey through the world of strudel making, providing you with expert tips and tricks to craft the perfect strudel dough. We will unveil the secrets behind creating a delicate, flaky, and flavorful dough that will elevate your strudel to new heights of culinary delight. Whether you prefer a classic apple strudel, a decadent chocolate strudel, or a savory cheese strudel, this guide will equip you with the knowledge and confidence to create a strudel that will impress your family and friends.
Let's cook with our recipes!
STRUDEL DOUGH
Any filling can be baked inside this easy, basic strudel dough!
Provided by Louise
Categories World Cuisine Recipes European Austrian
Time 45m
Yield 36
Number Of Ingredients 7
Steps:
- In a large bowl, sift together all-purpose flour, baking powder and salt.
- Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
- Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
- Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.
Nutrition Facts : Calories 49 calories, Carbohydrate 7 g, Cholesterol 15.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 43.3 mg, Sugar 0.4 g
STRUDEL DOUGH
Use this dough to make Old Vienna Apple Strudel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Stir the flour and salt together in a bowl of an electric mixer.
- Beat the egg and oil together with a fork in a 1-cup liquid measuring cup. Add enough warm water to make 2/3 cup.
- Use a rubber spatula to mix the liquid into the flour; make sure no flour remains on the side of the bowl and clean off the spatula.
- Attach the dough hook to an electric mixer and mix the dough on low speed until it begins to hold together, about 5 minutes. Increase the speed a couple of notches to just below medium and mix until the dough is smooth and elastic, another 5 minutes.
- Scrape the dough onto a lightly floured work surface and knead for 1 minute. Coat a small bowl with a very thin layer of oil and invert the dough into it; turn the dough over so that the top is oiled, and directly cover the surface of the dough with plastic wrap. Let rest for at least one hour or up to overnight.
YEAST STRUDEL DOUGH
I submitted this recipe in answer to a request. I have not tried it. It is from "A World of Breads" by Dolores Casella
Provided by Donna M.
Categories Yeast Breads
Time 9h
Yield 1 large strudel or two small
Number Of Ingredients 6
Steps:
- Cut the flour, butter, and salt together as for pastry.
- Have the sour cream and egg yolks at room temperature.
- Dissolve the yeast in the sour cream and add to the flour-butter mixture along with the egg yolks.
- Stir all together and knead with the hands until mixture is smooth.
- Brush the dough with butter and chill for 8 hours, or overnight.
- When ready to use, place the dough on a lightly floured board, pat it down, and then turn it over so that both sides are floured.
- Using a rolling pin, roll the dough as thin as possible.
- It will make a long, very thin sheet of dough which may be cut in two to make two Strudels.
- Spread dough with filling, keeping filling short of the edges.
- Fold sides of dough over the filling, then roll the dough carefully and seal the edges so that the filling does not seep out.
- Lift the roll carefully and place in a buttered shallow baking pan.
- Bake at 350 degrees for 50 to 60 minutes, or until browned and done.
STRUDEL DOUGH
Delicious! Easy to work with, lightweight dough. It reminded me of pie dough, without all the grease. Instead of pulling it to thin in step 4, I cut it into rounds and rolled it thinner. Next time, I'm going to sprinkle the dough with sugar before baking. From a Romanian website, for ZWT4
Provided by Random Rachel
Categories Dessert
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Place the flour on a clean, dry work surface. Make an indentation in the middle. Gradually pour the oil, salt and tepid water in this hole. Keep stirring until the flour incorporates all liquid. (Like you would make a fresh pasta dough.).
- Knead until the dough is soft. Divide into two pieces, grease the tops, and cover. Let it rest for 10 minutes.
- Roll 1/2 of the dough into a large rectangular sheet on a cloth or parchment covered table. Let it rest 5 minutes.
- Gently pull the dough with your hands, starting from the middle and working to the edges. Carefully stretch the dough until it is paper thin. (I think I will just roll it a second time, instead of trying to pull it.).
- Moisten dough with melted butter. Spread filling of choice along long edge of dough. Wrap the other side of the dough up and over the filling (like a jelly roll,) using the cloth or parchment to help it along without tearing.
- Brush the top with additional melted butter. Slice if needed to fit onto your baking sheet, leaving a few inches between strudels.
- Repeat with remaining 1/2 of dough if you didn't have room to prepare both pieces at the same time.
- Bake at 350F until golden. (I made rounds filled with cooked beef, and they took 30 minutes to bake. There was no time listed, but I imagine it will take a bit longer for a whole strudel to bake).
- For apple strudel: spread thinly sliced apples on dough, and sprinkle with cinnamon and sugar.
- For cream cheese strudel: beat 1 lb cream cheese with 2 eggs, a tsp vanilla, and 1/3 cup sugar for the filling.
- For meat strudels: mix 1 lb ground meat with 1 lb minced onions - she doesn't say to cook it first, but I would.
- Also, you could use a can of pie filling as the filling.
Nutrition Facts : Calories 134.2, Fat 5.1, SaturatedFat 2.2, Cholesterol 8.1, Sodium 32.9, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.6
Tips:
- Use the right flour: For strudel dough, use a high-gluten flour like bread flour or all-purpose flour. This will help the dough to be strong and elastic, and will prevent it from tearing when you roll it out.
- Chill the dough before rolling it out: This will help to make the dough less sticky and easier to work with.
- Roll the dough out thinly: The thinner the dough, the more delicate and flaky the strudel will be. Aim for a thickness of about 1/16 inch.
- Use a generous amount of filling: The filling is what makes a strudel special, so don't be shy about adding plenty of it. You can use a variety of fillings, such as apples, cheese, nuts, or poppy seeds.
- Brush the dough with melted butter before baking: This will help to give the strudel a golden brown crust.
- Serve the strudel warm or at room temperature: Strudel is best enjoyed fresh out of the oven, but it can also be served at room temperature.
Conclusion:
Strudel is a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can master the art of making strudel dough and create your own unique strudel recipes. So what are you waiting for? Get started today!
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