The classic recipe, of course, is apple strudel, which is very difficult to beat in terms of overwhelming satisfaction. But if we tinker a bit, adding pears to the recipe can make it a little more interesting.
If you feel even bolder, replace the traditional roasted hazelnuts with walnuts. However you decide to make the filling, make sure to make the dough in the same manner, which is more in the Austrian style.
The addition of vinegar to the dough is very important, if not a bit odd sounding at first. Vinegar will help the formation of a very elastic gluten network, which helps greatly when stretching out this dough to a paper-thin consistency.
Make sure to use mild flavored white wine vinegar in your strudel dough
You should be able to use any strudel dough recipe online, and ensure that you are using extra virgin olive oil https://overcomingms.org/recovery-program/diet/role-fats-ms/which-oils
[~145] I’m never made dough before so this process is a mystery to me. I used to get store-bought. It would be helpful to have an actually dough recipe, along with the list of ingredients.
Thanks!
[~Anonymous] Hi Carly, on the recipe it mentions you can use store bought strudel dough. Unfortunately I have never made strudel dough myself so wouldn't want to recommend a recipe I hadn't used before
Hi Carly, Jack has kindly shared this with us:
Basic Strudel Dough
The key to making an excellent pliable and strong strudel dough is the vinegar. The vinegar’s acid in the dough mixture works with the gluten strands in the dough to create an extra strong bond, which allows for rolling or stretching the dough until it is very thin. In fact, you would ideally stretch (or roll out) the dough until you can easily read a newspaper through the dough…and this is what normally puts people off from making their own dough.
It does sound daunting - but, making your own strudel dough is rather simple. There are few ingredients to worry about and all that is necessary is a good long knead after thoroughly mixing the ingredients. Allow the dough at least an hour of rest after working it out and presto, you will have a very strong dough that will turn into a crispy exterior that will perfectly encase whatever filling you have made!
Yield: makes enough for two strudels
150 grams strong bread flour
20 grams Gluten (optional)
½ teaspoon fine sea salt
1 tablespoon (about 10 grams) olive oil (optional)
1 tablespoon (about 10 grams) white wine vinegar
85 ml. (a bit more than 1/3-cup) warm water
· Mix the flours, gluten and salt together and sift.
· Add the oil and vinegar.
· Slowly work in enough warm water to form a soft dough. Knead until smooth and elastic, and not at all sticky (about 10 minutes).
· Cover the dough with plastic wrap and allow it to rest for a minimum of 60 minutes.
Tips
I use a flour with at least 14% protein, which usually indicates a flour capable of producing strong gluten strands. To boost my gluten content, I simply add a small amount of gluten to the flour, but this is optional…I have made the flour with and without the gluten. Just remember to add 20 grams of additional flour to your mix if you leave the gluten out. Salt is also optional in this recipe. I add it because salt strengthens the gluten network, but again, the recipe will work without the addition of salt. I add a small amount of fat to the dough to create a certain softness to the dough and to create a flakier consistency in the final bake. Don’t forget the vinegar! I like to use a mild tasting vinegar, like white wine or rice vinegar. It helps if the water is a bit on the warm side – meaning slightly more than body temperature. This helps soften the dough before kneading.