Make the strudel dough yourself: A versatile dough for sweet and savory strudels that can be rolled out thinly and is perfect for various fillings.
Ingredients
1000 g flour
80 g vegetable oil
40 g vinegar
20 g sugar
50 g whole eggs
40 g egg yolks
50 ml water
salt
Preparation
First mix the flour with the salt, sugar, vinegar and oil in a bowl; gradually add the water and knead the dough vigorously.
Alternatively: Mix flour, egg, salt, vinegar, sugar and oil with a hand mixer or food processor. Add the water gradually until you get a smooth, supple dough.
Shape the dough into a ball, brush with oil and let rest in a hot rinsed bowl for 45 minutes.
Melt butter or margarine in a small saucepan and set aside.
Flatten the strudel dough on a lightly floured kitchen towel and roll out with a rolling pin.
Continue to lift the dough with both hands and roll it out paper-thin with the back of your hand until the kitchen towel is visible, and brush it with a little melted butter or margarine.
Cut off thicker edges of dough and top as desired. The dough can be kept frozen for up to three months.
