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5 from 1 vote

Homemade Flaky Strudel Pastry Recipe

Picture a warm Homemade Flaky Strudel Pastry, golden-brown and straight out of the oven, with a delicate buttery aroma that fills your kitchen. Every bite is a symphony of layers, a perfect balance of crispiness and softness.
Prep Time15 minutes
Cook Time23 minutes
Resting time1 hour 15 minutes
Total Time1 hour 53 minutes
Course: Dessert
Author: Angela

Ingredients

  • 3.5 cups flour all purpose Robin Hood preferred
  • 1 tsp salt
  • 3 tbsp vegetable oil or canola + 2 tbsp oil
  • 1 egg
  • 1 cup warm water + 2 tbsp

Instructions

  • Use hook attachment, mix all ingredients together.
  • When all blended (about 8 min), must be nice and smooth and sticky to the touch. Not hard like dough but softer.
  • Remove from the mixing bowl and knead by hand, shape into a bowl.
  • Place in a large bowl and coat with 2 tbsp oil to keep moist as it rests.
  • Alternatively, can wrap the bowl in plastic omitting the need for oil as it rests.
  • Leave it to rest for 30-60 minutes at room temperature.
  • Cover your countertop with a large cloth (such as a clean cloth table cloth).
  • Sprinkle with flour.
  • Place dough in the middle and start stretching dough out from the middle working outwards in a circular motion. Pull dough outward as far as it can go and as thin as possible without breaking.
  • Beginner tip - use a roller to help roll the dough flat until you get the hang of doing it by hand.
  • Once stretched out, use a knife to cut off and remove the thicker edges.
  • Leave it to sit on the cloth for 15 minutes. About 3 times, pull and lift the edges to give the dough some air underneath. Thi helps give the pastry a flaky texture.
  • In the meantime, prepare the filling. When filling is ready, then….
  • Melt ½ cup butter and mix with 3 tbsp of oil and sprinkle over top of dough with fingers or a spoon.
  • Starting on the side closest to you, cover the dough with your filling (about ¼ of the dough with filling).
  • Use you fingers to begin rolling the edges along the side with the filling. Then lift the cloth to continue rolling tightly the strudel into a long rectangular shape.
  • Prepare pan. Always must be greased. Use baking sheet or pizza pan.
  • If using round pan, transfer the strudel to the outer edges of the pan and continue until all strudel is in pan (will be a spiral shaped strudel).
  • Alternatively, use rectangular pan and start on one end and continue until all strudel in pan.
  • Add some more butter and oil on to top (use leftover or make more).
  • Bake Generally at 390F for 23 minutes. Check and if golden color, it’s ready.
  • Certain fillings may tale longer to bake such as cheese vs apple.

Notes

Can use this pastry to make strudel with all different fillings - apple, sour cherry, cherry, cheese, ground beef and potato, zucchini and cheese, cheese and spinach.