Strudel dough

Strudel dough is made from flour, water, a little oil and salt, sometimes with an egg or a splash of vinegar. It is kneaded until very smooth and elastic, then rested so the gluten relaxes. A flour with good protein content helps it stretch without tearing.

The rested dough is laid on a floured cloth over a large table and pulled gently from underneath with the backs of the hands until it is paper-thin. The thick edges are trimmed, the sheet is brushed with butter and covered with filling, and the cloth is lifted to roll it up. It is the base of apple strudel and many Central European pastries.