This Strudel Dough Recipe is a basic dough recipe which you can use for any Strudel recipe, such as Apple Strudel! The dough is made form scratch with just a few ingredients.
Learn how to make the strudel dough recipe easily and learn how to make the dough flaky and thin to hold the heavy filling without that it tears!
I am a big Strudel fan. Now it’s out, everybody knows my weakness! Wondering what a Strudel dough is and why it’s any different to other doughs?
My Other Recipes
What is Strudel Dough and Where is the Strudel originally from?
In a nutshell, Strudel is a stuffed pastry from Austria, which is also very popular in former Austrian countries (Hungary, Czech Rep. etc), Germany and Alsace (France).
A Strudel Dough is special because the dough is very thinly wrapped around a heavy filling.
Therefore, the ultimate challenge of a good authentic Strudel dough recipe is that it needs to be very thin and at the same time to be able to hold a heavy huge filing without breaking apart.
Also the aim of a perfect Strudel dough is the flaky pastry with the various delicate layers. That makes a perfect Strudel dough and for a perfect Strudel in general, you need a great filling.
A stuffed Strudel can be either sweet or savory. That means that you can make a strudel dough recipe and stuff it with a savory filling and serve it as a weeknight dinner. This is a common dinner idea in Austrian homes! (see below recipe for savory Strudel suggestions)
A sweet Strudel is usually stuffed with fruit or something what we call Topfen (Quark in Germany), which is a fresh plain cheese (kind of like Ricotta). The most famous Sweet Strudel is the apple Strudel, of course.
The apple Strudel has always been the star of all Strudels, but thanks to the ingenious movie Inglorious bastards, the apple strudel has dramatically gained in popularity over the years.
What is not a Strudel dough recipe?
Over the years another popular version of a Strudel pastry has become fashionable. There is a certain believe making it’s round that preparing a Strudel dough recipe from scratch is difficult and time consuming. It’s not!
Therefore, a many have been using puff pastry or phillo dough to prepare Strudel because these doughs can be easily bought ready made in supermarkets. Whereas, a ready made Strudel dough is less common in stores.
So the believe has taken root that apparently a Strudel is originally prepared with puff pastry dough, which is completely wrong. The two doughs are different in the way they are made.
Puff Pastry dough VS Strudel dough recipe VS Phyllo dough
What’s the difference between Puff Pastry dough, Strudel dough and Phyllo dough?
Puff Pastry dough is thought to be of French origin, although it was most probably inspired by the Arabic Phyllo dough. Butter layers are folded into the dough, and while baking the butter and steam create layers. Puff Pastry blows up and it’s flaky soft, it’s more sensible to the touch.
Strudel dough recipe consists of flour, water, egg and a lot of oil. So in a way it’s prepared the same way as a noodle dough just that it calls for a lot of oil. In fact the dough is left standing covered in oil. The oil and the egg make the dough super elastic so that you can roll and pull it out to a very thine layer. The Strudel is only a Strudel with a strong crunchy thin layer wrapped around the Strudel filling. Only the Strudel dough can take that much filling without breaking.
Phillo dough is a Greek, Balkan and Middle Eastern crunchy thin dough. It’s prepared with water and flour, rolled out and brushed with oil or butter before being layered and baked.
So the difference is simple, it’s the fat! In the Puff Pastry the butter is folded in, in the Strudel dough the oil is part of the dough from the beginning and the Phyllo dough is brushed with oil before being baked.
The technique and the ingredients make the difference between these doughs and that’s why each has it’s purpose!
Now you know why you need to use a Strudel dough recipe to make a proper Strudel!
How to make Strudel Dough Pastry from scratch?
As I mentioned just above, Strudel dough just needs a few ingredients which you have in your pantry.
You will need flour, salt, water, oil and an egg.
Strudel dough needs to be nurtured with a lot of oil. The aim is a stretchable dough, and the oil’s job is that.
So, to do that you prepare your dough as you always would, that means you add all the ingredients together and work it out into a smooth dough.
I have tried to make strudel dough by using a stand mixer, however I noticed my Strudel dough would always come out better when I would make it by hand.
The reason for that can be your body warmth, which helps in activating the gluten in the wheat and this is especially important in the case of the Strudel dough recipe, because Gluten makes things more stretchable and elastic.
Once you have prepared your smooth dough cover it with a generous layer of oil and a warm bowl. Let rest and in the meanwhile you can concentrate on making the filling.
Then roll out the dough the thinnest possible!
TIP: For that reason I like to create small batches of my dough before rolling it out because then you can roll out each batch and stretch carefully the rolled out dough a little further with your fingers.
The thinner the Strudel dough is spread out the better as this will result in an equal delicious filling vs dough amount with each bite.
Then you just need to fill, close and bake the Strudel.
For the full detailed step by step instructions please see the recipe card below. Of course you are free to switch the filling. This is a traditional apple Strudel filling from Austria.
Strudel Dough Recipe below:
- 150 grams White Flour or 5.3oz
- pinch Salt
- 50 milliliter luke warm water 1.7oz
- ½ Tablespoon Oil to prepare the dough mixture + 1 Tablespoon Oil to spread on the resting dough
- 1 Egg
- 4 large apples = 700 grams or 28.2oz
- 1 Lemon
- 130 grams Bread crumbs or 4.6oz
- 90 grams Butter (half for frying the breadcrumbs, other half for the stretched out dough) or 3.2oz
- Cinnamon powder
- before baking spread melted butter on the strudel parcels
- Powdered Sugar to serve
- In a mixing bowl add the flour and salt, mix well. Make a well in the center and add the warm water, oil and egg. Mix the ingredients well to a dough.
- Take the dough to a floured working surface and knead it well and smash it if you are in the mood. The more you knead the strudel dough, the better since the gluten get's activated with the water, force and warmth. That will help the dough to stretch well. To test if your dough is ready, take it up into your hand and if it drops quickly it's good. Make a smooth ball. Add the remaining oil onto the surface of the dough and spread it evenly all around the ball of dough. Then keep the ball in one place and cover with a warm mixing bowl (I just place a non metal bowl into the micro for a few seconds to get warmish).
- In the meanwhile peel your apples and discard the core. Cut the apples into smaller slices, place into a bowl and spread with the juice of 1 lemon. The lemon will prevent the apple from getting dark.
- To prepare the filling, heat up a pan and add the bread crumbs and butter (use only half of the butter, the other half is for the stretched out dough later) and stir fry until the bread crumb/butter mixture has turned golden brown. Keep aside.
- To make mini Strudel grab your resting dough and turn it into 8 equal sized balls. For a full Strudel you don't need to do this. Take one of the balls and keep the others aside to proceed.
- Preheat your oven to 200 Celsius
- Roll out that ball into a square thin form. Try to roll it out to the maximum possible and you can even stretch it a bit with your hands. It should be nearly transparent. Add the previously fried breadcrumbs/ butter mixture on ⅔ of the stretched out open dough and ⅓ will be covered with the remaining butter which has been melted. Place some of the apple pieces on top of the breadcrumbs side and also add some raisins, cinnamon powder and sprinkle some sugar in. Fold in the down part and the sides and gently roll in the apple strudel so that the closing is down. Repeat the process for the other strudel dough balls
- Place the apple strudels onto an oven rack with oven paper and brush them equally with melted butter. Bake for 25-30 minutes at 200 Celsius (392 Fahrenheit) or until they turn golden brown from outside.
- To serve sprinkle some powdered sugar of the Strudel and serve with freshly whipped cream, vanilla sauce or ice cream.
Savory Strudel dough recipe ideas
- Strudel stuffed with a mix of Vegetables
- Topfen Strudel – Fresh Cream Cheese Strudel
- Potato Strudel
- Meat Strudel
- Sauerkraut Strudel
Sweet Strudel dough recipe ideas
- Strudel with pears instead of apples
- Zwetschkenstrudel aka Strudel stuffed with a Plum filling
- Pumpkin Strudel
- Cherry Strudel
How to serve Strudel?
For a savory Strudel serve with a salad. You can also have a soup as starter and then a Strudel with a green Salad or beans Salad or sausage Salad.
For a sweet Strudel serve with whipped Cream or with Vanilla Sauce (homemade is the best!).
More Austrian sweet delicacies to make at home!
- Kaiserschmarren – scratch pancakes with blueberries
- Marillenknödel – sweet dumplings stuffed with apricots
- Erdbeerenknödel – sweet dumplings stuffed with strawberries
- Buchteln stuffed with Hazelnut Paste and served with Vanilla sauce
- Poppy seed paste Stollen
Dear Rearer, what are you planning to make with the Strudel Dough Recipe?
Let us know in the comments below!Get FREE Recipes via Email: Don't miss a recipe, Subscribe to the Masala Herb Newsletter!
You may like...
Latest posts by Helene Dsouza (see all)
- Pineapple Mojito Recipe with Mint [Easy] - March 17, 2018
- Easy Rasta Pasta Recipe [+Video] - March 16, 2018
- Caribbean Jerk Seasoning Recipe – Jamaican Jerk Spice Rub [DIY] - March 14, 2018