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Basic Strudel Dough Recipe

This basic Strudel dough recipe is used for the classic Wiener Apfelstrudel.


250 g / 8.8 oz fine flour, pinch salt

1 – 2 tablespoons vegetable oil or 20 g / 0.7 oz melted butter

1 egg

Up to 1/8 L / 1/2 cup lukewarm water

For Brushing:

Vegetable oil or melted butter


Sieve flour into a bowl or on a cutting board, mix salt into it. Create a valley in the flour and pour the oil or lukewarm butter, egg and lukewarm water inside the valley. Mix quickly to a soft and sleek dough, keep your bowl or cutting board clean and dry. Never add water or fat which is too hot.

Knead the dough rapidly with your hands until it separates from the cutting board or bowl and until it’s elastic, sleek and soft.

Divide the dough in 2 or 3 parts, form into a sleek ball brush lightly with oil and let rest under a moist hot pot for 1/2 hour. This makes the dough especially elastic, easier to stretch and it prevents it from forming a crust.

The preparation of the filling, greasing of the baking dish usually occurs during the resting time of the dough.

Stretch the strudel dough: use a rolling pin to flatten it to the size of a dinner plate on a clean kitchen towel sprinkled with flour, brush on some fat (oil or melted butter). Stretch the dough first in the air over the back of your hands (like pizza) then lay it back on the kitchen towel and use your flat side of your hand to gently stretch it to all sides keeping in mind the final shape to fit your baking dish (stretch it square-ish). At the end flatten the edge of the dough with your fingertips, you don’t want a thick edge on the dough.

Fill the dough immediately: brush on some fat. If you have a juicy filling, sprinkle first with some bread crumbs or chopped nuts, spread the filling evenly leaving out the edges. Fold over the edges, brush some fat on the folded edges. Carefully picking up your kitchen towel at the ends roll the dough loosely, then slide it carefully onto your buttered baking sheet with the dough seam on the bottom. Brush on some fat on top.

Bake in preheated oven for 30-45 minutes depending on thickness of the dough at 390-420°F on medium or lower rack.

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