Dough for strudel

Strudel is a popular Austrian dish made from thin dough with various fillings. Cooking it is not so difficult, but let's figure out what kind of dough is needed for the strudel?

Recipe for puff pastry for strudel

Ingredients:

Preparation

How to make dough for strudel? So, we sift the flour of the higher grade several times in a deep bowl, pour in salt and mix it well. Separately, beat the chilled egg with a mixer. Then in the flour we make a hole and enter the egg mixture. Here we squeeze out the lemon juice and pour in the vegetable oil. After that, knead the dough, gradually diluting it with warm filtered water. As a result, it should be quite soft and slightly sticky. Now we shift it to the table, powdered with flour, and again carefully wrap our hands. Next, twist the dough carefully into a thick sausage and beat it against the work surface. After that, we roll into a ball, cover with a napkin and leave for half an hour in a warm place. Then take a linen napkin, sprinkle it abundantly with wheat flour, spread out our dough and roll it out with a rolling pin in one direction. Fold it several times and roll it out again. As a result, we should have a thin layer, from which you can start to prepare a strudel with different fillings.

Drawing dough for strudel

Ingredients:

Preparation

We take a clean cotton towel, spread it on the table and sprinkle with wheat flour. On the work place we sift the flour, we make a slide from it, we form a hole on top and pour water in, immediately mixing the dough. Slightly collecting it in a lump, add the vegetable oil and form the ball. Mesem dough for 12 minutes until you get a smooth smooth mass. Then the batter is beaten several times on the table, we throw it on the work surface. Now we lubricate it with butter, cover and remove it for ripening for 1 hour in the refrigerator. At the end of time, we divide into 2 identical parts, one again we cover and we remove back to a cold place, and with another we continue work. Pour a little flour on the kitchen towel and distribute it all over the surface. Roll the dough into a large circle with a rolling pin until it is convenient to do. Then shift the dough on the towel and begin to carefully stretch it in different directions, and do it very slowly, so as not to tear. That's all, the dough for strudel is ready for further work! Do not delay the time, we start preparing the filling, and to make our dough do not have time to get worn out - cover it from above.

Yeast dough for strudels

Ingredients:

Preparation

How to cook dough for strudel? For this, the water is heated, poured into a bowl and poured dry yeast. Then we throw salt and mix everything thoroughly. After that, pour in vegetable oil, pour gradually flour and knead yeast dough. Cover it with a clean towel and clean for about 1 hour in any warm place. After the time has elapsed, once again carefully turn it over and put it in heat for about 2 hours. As a result, the mass should increase 3 times, and you can start preparing the strudel by rolling the dough into a thin layer.