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Strudel Dough is a flaky crust that can work with both sweet and savory fillings, depending on what you’re making. Let the dough rest for 30 minutes at room temperature to make it easier to handle.
“Strudel” comes from the German word meaning “whirlpool” or “eddy” because the dough is layered and “swirled” when it is made. It is thought to be derived from baklava, another layered pastry.
Strudels are primarily associated with Austria and Apple Strudel (apfelstrudel) is the national dish there (Apple Strudel is also, counterintuitively, the official state pastry of Texas).
While Apple Strudel remains the most popular version, many flavors, both sweet and savory, have emerged over the years. Besides apple filling, you can fill strudel with all sorts of sweet fillings including cherries, apricots, peaches, and pears, with warm flavors like cinnamon and vanilla, and topped with whipped cream, vanilla ice cream, and sprinkled with vanilla sugar. Or, go the savory route with a meat-and-cabbage filling, a ham and cheese filling, or an herbaceous, mushroom filling (similar to my favorite Mushroom and Leek Tart).
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Butter: Like phyllo dough and puff pastry dough, some strudel doughs are brushed with butter before baking for a richer taste. We often add 1 cup (2 sticks) of melted butter straight to the baking sheet, on top of the parchment, for a similar result.
- Egg wash: For a rich golden brown color, beat 1 egg with 1 tablespoon water and brush on the formed strudels before baking.
Step-by-step instructions
- In the bowl of a stand mixer fitted with the dough hook on low speed, or a large bowl with an electric mixer or whisk by hand, mix together the flour, salt, and sugar. Add eggs vegetable oil, and water, and mix until dough is smooth. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.
- Adjust oven rack to lower-middle position and preheat oven to 425 degrees. Line a large rimmed baking sheet with a sheet of parchment paper (add melted butter if desired; see note 1). On the counter, lay a clean kitchen towel down and lightly dust it with flour. Divide dough batch into two pieces. Place one piece of the dough onto the floured towel and using a rolling pin, roll out into a rectangle shape, about ⅛ inch thick.
- Place half of your preferred filling mixture along the long edge of the dough. using the kitchen towel to assist, roll the dough around the filling tightly. Repeat with the remaining dough and filling.
- Place both strudels seam-side down onto the prepared baking sheet (brush with an egg wash if desired; see note 2). Place in oven and bake until crust is golden brown, about 25-30 minutes. Allow to cool completely on the baking sheet.
Recipe tips and variations
- Yield: This recipe makes enough strudel dough for 2 long strudels, enough for about 8 dessert or brunch side dish-size slices.
- Make ahead: Store the strudel dough (before rolling, wrapped in plastic wrap) for up to 2 days in the refrigerator. Let it sit out at room temperature for 30 minutes before rolling.
- Freezer: Wrap, date, and label the strudel dough and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then roll out, fill, and bake as directed in your recipe.
- Tools of the trade: Use a woven towel (not a terrycloth towel) towel to roll the strudel so it doesn’t stick to the dough.
Frequently Asked Questions
Strudel is made with flour, eggs, oil, water, and salt. I also add sugar when I fill the strudel with fruit, although you could leave it out for savory strudel fillings.
These words sound similar but are totally different (although they are both related to baking). Strudel is a dough for a wrapped pastry, while streusel is a crumbly topping you can put on desserts like muffins, loaf cakes, or even pies.
More German desserts
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Cake Recipes
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German Chocolate Cake
Fruit Recipes
Schaum Torte
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Strudel Dough Recipe
Ingredients
- 3 cups all-purpose flour plus more for dusting
- 1/8 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 2 tablespoons vegetable oil
- 1/2 cup water
Instructions
- In a large bowl with a whisk by hand, mix together the flour, salt, and sugar. Add eggs and vegetable oil, and water, and mix until dough is smooth. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.
- Adjust oven rack to lower-middle position and preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper (add melted butter to the parchment if desired; see note 1).
- On the counter, lay a clean kitchen towel down and lightly dust with flour. Divide dough into two pieces. Place one piece of the dough onto the floured towel and using a rolling pin, roll out into a rectangle shape, about ⅛ inch thick.
- Place half of your preferred filling mixture along the long edge of the dough. using the kitchen towel to assist, roll the dough around the filling tightly. Repeat with the remaining dough and filling.
- Place both strudels seam-side down onto the prepared baking sheet (brush with an egg wash if desired; see note 2). Place in oven and bake until crust is golden brown, about 25-30 minutes. Allow to cool completely on the baking sheet.
Recipe Video
Notes
- Butter: Like phyllo dough, some strudel doughs are brushed with butter before baking for a richer taste. We often add 1 cup (2 sticks) melted butter straight to the baking sheet, on top of the parchment, for a similar result.
- Egg wash: For a rich golden brown color, beat 1 egg with 1 tablespoon water and brush on the formed strudels before baking.
- Yield: This recipe makes enough strudel dough for 2 long strudels, enough for about 8 dessert or brunch side dish-size servings.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi! This sounds wonderful. What savory filling would you recommend? Thanks!