Traditional Strudel Pastry

Nov 3, 2026 · By VanillaGoods

Baking Frostings fillings toppings Medium

Strudel pastry is a paper-thin, stretchy dough rolled around a filling and baked into many crisp layers. The dough is stretched by hand over a cloth until you can read through it, then brushed with butter and rolled up with sweet buttered crumbs. Makes 1 strudel roll in about 2 hr.

Prep 40 min

Cook 35 min

Cooling 45 min

Total 2 hr

Yield 1 strudel roll

Ingredients

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strudel roll

2 cups (250 g)bread flour
½ tsp (3 g)fine salt
1 (50 g)egg
½ cup (120 ml)warm water
2 tbsp (30 ml)vegetable oil
¼ cup (60 g)unsalted butter, melted
3 tbsp (40 g)fresh breadcrumbs, toasted in butter
6 tbsp (80 g)granulated sugar
¾ tsp (2 g)ground cinnamon

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Instructions

Mix the flour, salt, egg, water and oil, then knead 10 minutes on a table until smooth, soft and slightly tacky.
Coat with a thin film of oil, cover with a warm bowl and rest 45 minutes.
Cover a table with a floured cloth. Roll the dough out as thin as you can, then pull it gently over your knuckles until it is paper-thin and about 24x30 inches.
Brush with melted butter, scatter with breadcrumbs, sugar and cinnamon, leaving a 2-inch border.
Fold in the short edges and, lifting the cloth, roll the dough up like a jelly roll.
Place seam side down on a lined sheet, bending into a crescent if needed. Brush with butter.
Bake at 375 F (190 C) for 35 minutes until deep golden and crisp. Cool 10 minutes before slicing.