Strudel Dough

Strudel Dough

Louise 0

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

Ingredients 45 m {{adjustedServings}} servings 441 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 63.1g
  • 20%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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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.
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Reviews 15

  1. 15 Ratings


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 or pliable) and difficult to roll out. I tried rolling it out to be almost paper thin and was able to accomplish 1/16th of an inch for most if it, and was glad I did because one of the previous revieiwers was right when she said it can get pretty difficult to eat when thick. As it was, it was perfect. As for the fillings, I tried 1)ham and cheese 2)blue cheese dressing, chicken, and hot sauce 3) pepperoni and cheese. What i learned is that for this dough, the wetter the filling, the better the end result. My ham and pepperoni rolls were quite dry while my buffalo chicken roll was perfect - the tons of blue cheese dressing prevented drying out of the dough in the oven. As for the baking temperatures and times: I tried some strudels at 425 - not a good idea. The best seemed to be the ones at 350 for about 15-20 minutes - also, be sure to not let the strudels get too brown if you roll your dough out very thinly. A slight golden color is plenty.


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 out even close to thin enough to be a true strudel dough. This is a pastry dough, yes, but most certainly NOT a strudel dough by far! If you want something traditional, seek elsewhere


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 tasted pretty good. much more satisfying than to eat store-bought strudels as you can be actually aware of what you're eating. try using whole-wheat flour.