Strudel Pastry
Home made strudel pastry that is easier to do than you think
Ingredients
- 150 mls tepid water, plus extra for boiling
- Pinch of salt
- 5 mls vinegar
- 1 egg yolk
- 15 mls canola oil
- 250 g bread flour, plus extra for dusting
- 10 g butter, melted
- 10 mls milk
Method
- Bring a kettle of water to the boil
- Place the water, salt and vinegar into a mixing bowl and whisk to combine
- Add the egg yolk and whisk to combine
- Pour in the canola oil and whisk to combine
- Place the flour into a bowl and make a well in the centre
- Pour the egg mixture in and use a knife to mix until combined
- Turn out onto a lightly floured surface and knead until elastic
- Roll into a ball and place onto a lightly floured board
- Pour the boiling water into a bowl, tip out and use it to cover the dough
- Leave the dough to rest for an hour and then tip it out onto a large tea towel that has dusted generously with flour
- Stretch the dough from underneath, using your knuckles
- When flat, brush with melted butter
- Stretch until very thin into the shape of the tea towel, making sure the dough is even all around *
- Once rolled, glaze the top with milk
- Set aside to rest while you preheat the oven to 200° Celsius
- Bake for 40 minutes
Notes
* at this point, follow the instructions for your strudel