The original strudel dough recipe is the typical dough commonly used for making apple strudel, where this dessert is traditional.
There are multiple versions of strudel, each of which involves using a variety of fillings, as well as various types of dough to make it.
Often, for example, to speed up the process, puff pastry is used, which still allows for a very good final result (I myself use it in my pear and chocolate strudel), and some opt for shortcrust pastry.
However, if you want to rely on the recipe traditionally followed in the South Tyrol areas, you certainly need to use a different type of dough, and this is what we want to describe here.
In it, the small amount of butter required is added partly during the preparation of the dough, partly when assembling the dessert, and finally brushed on the outside.
Making strudel dough is not difficult, and in my opinion, if you attempt to make a typical dessert from a region, you should try to recreate it as faithfully as possible to its tradition.
This is because every taste, every single step, tells us a story, teaching us something more about habits and traditions, sometimes very different from our own.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Easy
- Cost: Very Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 163.00 (Kcal)
- Carbohydrates 19.56 (g) of which sugars 1.64 (g)
- Proteins 3.77 (g)
- Fat 7.63 (g) of which saturated 4.63 (g)of which unsaturated 2.81 (g)
- Fibers 0.71 (g)
- Sodium 91.78 (mg)
Indicative values for a portion of 28 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tbsps water (warm)
- 1 egg (medium)
- 2 tbsps butter (plus another 1/4 cup)
- 1 tbsp grappa
- 1 tsp sugar
- 1 pinch salt
- 2 oz breadcrumbs
Tools
- Bowl
- 1 Small Pot small
- 1 Rolling Pin
- 1 Baking Tray baking sheet 14×10 inches
Steps
To make the original strudel dough, melt the 2 tbsps of butter required for the dough and let it cool. Meanwhile, heat the water.
In a bowl, combine the flour, sugar, and salt.
Add 1 medium egg, and while working with a fork, pour in the warm water, butter, and grappa.
Knead by hand and once a smooth dough ball is obtained, cover it with a damp cloth and let it rest for about half an hour.
The original strudel dough recipe is thus ready as far as the dough preparation phase is concerned.
Now let’s move on to the dough rolling phase.
First, melt the additional 1/4 cup of butter required and let it cool.
Retrieve the strudel dough ball and roll it out thinly on a floured parchment paper sheet, so that the obtained sheet is almost transparent.
Using a graduated rolling pin is very helpful, just set the thickness to about 1/16 inches.
Add a suitable amount of flour between the dough and parchment paper, so there are no points where the dough could stick.
And now some instructions on how to fill the strudel and its baking.
On the obtained sheet, if you opt for a fresh fruit filling that may release liquids during baking, spread the breadcrumbs staying a couple of inches from the edges. Scatter the squeezed filling on top and evenly distribute more than half of the melted butter on it.
Fold a few inches of dough from the shorter sides inward, to better hold the filling.
Roll the strudel onto itself using the parchment paper, starting from the longer side and making sure the seam remains underneath.
Transfer the strudel to a baking tray, brush the surface with the remaining butter, and bake in a preheated oven at 356°F (180°C).
The baking times depend on the chosen filling.
For the original apple strudel recipe, with related times and baking methods, click here.
Sponsored links on the page
Sponsored links on the page
Completely free, you can subscribe to my new YOUTUBE channel by clicking here. You’ll receive a notification every time I publish new video recipes.
