Strudel Dough is a flaky crust that can work with both sweet and savory fillings, depending on what you’re making.Let the dough rest for 30 minutes at room temperature to make it easier to handle.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsStrudel Dough RecipeRecipe ingredients Ingredient notes Butter: Like phyllo dough, some strudel doughs are brushed with butter before baking for a richer taste.

We often add 1 cup (2 sticks) melted butter straight to the baking sheet, on top of the parchment, for a similar result.Egg wash: For a rich golden brown color, beat 1 egg with 1 tablespoon water and brush on the formed strudels before baking.Step-by-step instructions In a large bowl with a whisk by hand, mix together the flour, salt, and sugar.Add eggs and vegetable oil, and water, and mix until dough is smooth.

Cover with plastic wrap and allow to rest for 30 minutes at room temperature.Adjust oven rack to lower-middle position and preheat oven to 425 degrees.Line a large rimmed baking sheet with parchment paper (add melted butter if desired; see note 1).On the counter, lay a clean kitchen towel down and lightly dust with flour.

Divide dough into two pieces.Place one piece of the dough onto the floured towel and using a rolling pin, roll out into a rectangle shape, about ⅛ inch thick.Place half of your preferred filling mixture along the long edge of the dough.using the kitchen towel to

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