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Strudel Dough

"Any filling can be baked inside this easy, basic strudel dough!"
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Ingredients

45 m servings 49 cals
Original recipe yields 36 servings (2 strudels)

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Directions

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  • Prep

  • Ready In

  1. In a large bowl, sift together all-purpose flour, baking powder and salt.
  2. Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
  3. Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
  4. Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.

Footnotes

  • Editor's Note:
  • Top strudel dough with poppyseed or apple filling, leaving a 1 inch border. Roll into a log. Brush the edge of the dough with water or milk, then pinch to seal. To bake, preheat oven to 400 degrees F (200 degrees C). Place strudel, seam-side down, on a greased baking sheet or parchment. Bake until golden brown, 45 minutes to 1 hour.

Nutrition Facts


Per Serving: 49 calories; 1.6 g fat; 7 g carbohydrates; 1.4 g protein; 16 mg cholesterol; 43 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 16
  1. 18 Ratings

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Most helpful positive review

I made this recipe following the exact instructions, but the next time, I might add all the water at the same time (or at least more than 1/2) because the dough was a little dense (not very soft...

Most helpful critical review

This is NOT a strudel dough! A strudel dough is traditionally stretched so thin that you can see newsprint through it. Phyllo (filo) is very similar to it. It is not possible to roll dough ou...

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I made this recipe following the exact instructions, but the next time, I might add all the water at the same time (or at least more than 1/2) because the dough was a little dense (not very soft...

This is NOT a strudel dough! A strudel dough is traditionally stretched so thin that you can see newsprint through it. Phyllo (filo) is very similar to it. It is not possible to roll dough ou...

hmm, pretty good. be sure to roll the dough out so its not thick at all. it can get pretty hard to eat if its thick. i filled my strudels with an apple sauce and sprinkled some sugar on top, it ...

I thought this recipe for dough was pretty good. It tasted nice and I used raspberry preserves and cream cheese for the filling. I made a nice topping for my strudel too.....1/2 cup flour, 1/2 c...

This dough was so dry, tough, and bland, it was really disappointing. If I had it to do over again, I would have chosen to cut butter into the dry ingredients like you would a pie crust, to hel...

Easy to make, but not too interesting a flavor either. I could see filling it with something with strong, dark flavor - meats and peppered vegetables. I used fresh peach filling, and the strud...

Really good. Not very difficult to make. I used it for lamb with dried tomatoes strudel. Turn out excelent.

This is the noodle dough I use to make mom's strudela recipe. The trick is to make sure to let it set for at least an hour so that it is easier to work with and be able to stretch it thin

This is an excellent tart dough and you can make blueberry to apple tarts with this. We did both a peach and apple tart and it came out amazing.