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
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Tala Ibraheem
[email protected]This was my first time making strudel and it turned out great! The dough was easy to work with and the strudel was delicious.
Cynthia Lynn
[email protected]I would recommend this recipe to anyone who loves strudel. It's easy to follow and the results are amazing.
Nishan jung Thapa
[email protected]This recipe is a bit time-consuming, but it's worth it. The strudel is so delicious and flaky.
kayleigh coetzee
[email protected]I love the versatility of this dough. I've used it to make both sweet and savory strudels, and they've all turned out great.
Oronsaye Sarah
[email protected]I've never made strudel before, but this recipe made it easy. The dough was easy to work with and the strudel turned out delicious. I'll definitely be making this again.
Mark Stoecker
[email protected]This recipe is a great starting point for making strudel dough. I made a few modifications to the recipe, such as adding a little bit of sugar and vanilla extract to the dough, and it turned out perfectly.
m maqbool 21
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The dough was difficult to work with and the strudel was tough and dry.
HASSAN TRICKS
[email protected]This recipe is a keeper! The dough was easy to work with and the strudel turned out perfectly. I will definitely be making this again.
SR Kamrul Student
[email protected]I've tried many strudel dough recipes, but this one is by far the best. The dough is so light and airy, and it doesn't get tough or chewy. I've used it to make apple strudel, cherry strudel, and even savory strudels with fillings like spinach and fet
Dylan B
[email protected]This strudel dough recipe was a breeze to make! It came together quickly and easily, and the dough was so smooth and elastic. I loved that I didn't have to wait for it to rise, so I could start filling and baking my strudel right away. The end result