Strudel Dough

Strudel dough is a slightly enriched soft dough. Bread flour is used for strudel dough because of its higher protein content, which accounts for the development of the elasticity of the dough that allow sit to be stretched to make thin layers of pastry. The dough is mixed well to develop the gluten and then allowed to rest in a warm place (cold dough has less elasticity and is therefore more difficult to work with). The dough is then stretched until extremely thin and transparent. Commercially made phyllo dough, another thin flaky dough, is often used in place of strudel dough.