Strudel Dough

Thin, flaky, and flavorful - like a strudel dough should be.

Makes enough: for 1 large strudel log

Takes about 1 hours 30 minutes

Difficulty: 4 out of 5 (what makes this dough difficult is making it thin - take on the challenge)

Recipes I have Made:

Apfelstrudel (Apple Strudel)

Ingredients:

2 1/2 cups flour

1/2 teaspoon salt

3 tablespoon vegetable oil plus 1/2 teaspoon vegetable oil

10-12 tablespoons lukewarm water

Instructions:

- Step 1 - Make the Dough

Mix together 2 1/2 cups of flour, 1/2 teaspoon of salt, 3 tablespoons of vegetable oil, and 10 tablespoons of lukewarm water until it starts to come together.

Once the dough starts to come together, pour the dough mixture onto a clean counter and kneed until it becomes a ball.

If it feels dry, add a tablespoon of water at a time until that dough becomes smooth.

- Step 2 - Oil the Dough and Rise

Using the extra 1/2 teaspoon of oil, oil the ball of dough and a large bowl and cover for 1 hour.

- Step 3 - Roll Our the Dough

Flour a large counter surface and and start to roll out the dough.

This can also be done on parchment paper or a cloth to make the dough easier to move.

This dough is really fragile and takes a lot of time and patience. Take it slow and try to keep all the wrinkles out because these wrinkles will cut the dough and create holes.

You know when the pastry is ready when you can read something through it. Some people explain that you should be able to read a newspaper through the dough, but I did not have a newspaper on hand.

- Step 4 - Trim the Dough

Trim any of the thick edges off the square leaving only the thin dough.

- Step 5 - Fill the Dough

Fill this dough with apples, pesto, fruits, or other desirable goodies and roll it extremely slowly.

This strudel dough was found on "Serious Eats" and the directions were really great to follow, but I actually highly recommend watching a youtube video about how to roll the dough our, it is helpful.