Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Strudel

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Kneading the dough thoroughly develops the gluten; letting it rest sufficiently makes it easier to stretch out. Work quickly when stretching the dough, because it dries out quickly. A simple recipe for apple strudel is given in the box, below right, using these techniques.

Add liquids to well in flour and quickly work into a soft ball of dough.
Knead dough on floured surface: pick it up and throw it down until smooth.
After the dough has rested, start rolling it out on a floured surface.
Working over a floured sheet, begin stretching the dough. Use the floured backs of your hands and work from the centre outwards until dough is a very thin rectangle and you can see your hands through it.
Sprinkle the filling over dough. Starting at one long end and using the sheet to help, roll up the dough.
Carefully lift the rolled strudel and place seam-side down on a buttered baking sheet. Shape into a horseshoe by curving round the ends of the roll. Brush with melted butter before baking. Serve strudel warm or cold, dusted with icing sugar and cut crosswise into thick slices. Chilled crème Chantilly makes a good accompaniment.