Making Strudel

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Thorough kneading of strudel dough is essential to develop the gluten and make it easier to stretch out.


  • 2 cups/250 g all-purpose unbleached flour
  • 1 egg


  1. Sift the flour on to a board and make a well in the center. Add the egg, water, lemon juice and salt to the well and work with your fingertips until thoroughly mixed. Quickly work in the flour with your fingertips to form coarse crumbs. If the crumbs seem dry, add a little mor