Strudel Dough
Making a pliable, strong strudel dough that is elastic enough to roll or stretch into a large, thin wrapping is more accessible than most imagine. Essentially, it is as simple to make as pasta dough, which is a task most people quickly master.
Mixing and kneading this dough is simple, but it takes a bit longer to form than most dough. Allow about 30 minutes to form the dough and at least an hour to rest it before attempting to roll or stretch it. The resulting dough will be soft, elastic, and surprisingly easy to stretch or roll into a
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Making a pliable, strong strudel dough that is elastic enough to roll or stretch into a large, thin wrapping is more accessible than most imagine. Essentially, it is as simple to make as pasta dough, which is a task most people quickly master.
Mixing and kneading this dough is simple, but it takes a bit longer to form than most dough. Allow about 30 minutes to form the dough and at least an hour to rest it before attempting to roll or stretch it. The resulting dough will be soft, elastic, and surprisingly easy to stretch or roll into a large rectangle that is thin enough to read printed text through the dough.
The only requirement for making an excellent strudel dough is exact measurements of the ingredients…and enough patience to methodically knead the dough, properly rest it, and use a rolling pin to help stretch the dough into a thin rectangle. Use this dough for sweet or savor preparations – it is perfectly suited to encase whatever filling you desire and yields a crispy and flaky strudel.
Difficulty: simple- to moderate
Yield: makes 6-8 servings (about 30 cm or 12 inches)