Strudel Dough

Strudel Dough

15

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

45 m servings 441 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 63.1g
  • 20%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 140 mg
  • 46%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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, roll flat on a lightly floured surface and lightly brush with remaining vegetable oil. Fill and bake as desired.

Reviews

15
  1. 15 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...

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...

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

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

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.