Strudel dough 2


250 gr flour convert conversion

3 tablespoons oil


lukewarm water

(see recipes for

the used amounts)



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Preparation in advance:

Sift the flour on a work area. Make a hole in the middle. Add salt and as much water as necessary to get a smooth dough that doesn't stick to your hands or work area. Brush some oil over the dough and let rest, under a bowl, for 30 minutes.

How to prepare:

Put a dish towel on the work area and dust with flour. Roll, on the towel, the dough with a floured rolling pin till it's almost transparent.

Sprinkle with breadcrumbs and divide the stuffing over (see recipes).

Leave the last 3 cm/1 inch of the edges of the dough free.

Fold the long sides of the dough little to the middle. Begin wrapping on the short side, with help of the towel.

Bake the strudel on a greased sheet in the middle of the oven. See recipes for temperatures.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)