Strudel pastry

Strudel pastry

By
From
Baking
Makes
One large strudel
Photographer
Vanessa Levis

Strudel pastry should be made with high-gluten baker’s flour so that it will be strong enough to be stretched without tearing. The process of gently pulling and stretching the dough to paper thinness is easier if two people work from opposite sides. Be sure to take off any rings, which may tear the dough, before you begin. Have the strudel filling ready before stretching the dough – once stretched, it should be used within 5 minutes or it will become brittle.

Ingredients

Quantity Ingredient
225g baker’s flour
1/4 teaspoon salt
1 egg
1/2 cup lukewarm water
2 tablespoons white vinegar
2 tablespoons vegetable oil
melted butter

Method

  1. Sift the flour and salt into a bowl. Beat the egg until frothy, stir in the water, vinegar and oil and add to the flour. Mix with a wooden spoon until smooth, then turn the dough out onto a lightly floured work surface.
  2. Knead thoroughly, scraping the dough off the surface as necessary with a knife. As you knead, keep lifting the dough and slapping it down hard on the surface. It will be sticky at first but as you continue it will become elastic, smooth and shiny, leaving the hands clean. Kneading will take about 15 minutes and dough should be beaten 100–150 times. Shape it into a ball and cover with a warm bowl. Leave for 20 minutes.
  3. Meanwhile, cover a table with a cloth that hangs over the edges. Flour the cloth well. Brush the top of the dough with melted butter and lift it onto the floured cloth. Roll out until 3 mm thick. Now slip your closed fists, thumbs tucked in and palms downwards, under the dough. Working from the centre, lift and pull it out gently by pulling your hands apart. Work towards the edges and move around the table so that the dough is evenly stretched on all sides to a large square. If dry patches appear in the dough, brush with melted butter to keep them supple. If the dough tears, pinch it together. When the dough is as thin as paper, brush generously all over with melted butter and trim off thick edges with scissors.
  4. Fill and bake as directed in the recipe.
Tags:
baking
bakery
margaret
fulton
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