The perfect dough for pulled strudel according to my aunt from Moravia: It doesn't tear, it's great to work with, and it has never let me down! recept
- Easy to prepare
- 8 portions
- 45 minutes
Creating a delicious strudel can be easy and fun. With this recipe for pulled dough that’s like modeling clay, your strudel is guaranteed to turn out great!
For 8 portions
Ingredients
For the dough:
For brushing:
For sprinkling:
For the filling: (to taste)
Preparation procedure
- Preparing the dough: Pour the sifted flour into a bowl and add the oil, salt, vinegar, egg and ½ of the water. Work into a smooth, uniform dough. If the dough is too stiff, add more water. Let the dough rest at room temperature for about 10 minutes.
- Dividing and rolling out the dough: Divide the dough into two halves. Roll each half into a thin sheet. Carefully transfer to a floured cloth or tea towel. On the cloth, stretch the dough with your hands to the desired size. Trim the edges to remove thicker layers.
- Preparing the filling: Sprinkle the center of the rolled-out dough with breadcrumbs and add the filling of your choice. Make sure the filling is not too watery so the dough doesn't become soggy. Brush the edges of the dough with the beaten yolk.
- Rolling and baking: Carefully roll up the dough using the cloth and tighten it to form a compact strudel. Repeat the same process with the second half of the dough. Bake in a preheated oven at 200 °C for about 20 minutes, until the surface is golden. During baking, we recommend opening the oven door several times to release steam.
- Finishing: After baking, brush the strudel with melted butter and sprinkle with powdered sugar.
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