Strudel Pastry Recipe Veg HT CD CBF
15mins plus resting
A traditional Austrian strudel
Makes approx. 225g/8oz Hot Cold
German Austria Austrian Europe
225g/8oz Strong Plain Flour
1 teasp Salt
3 tbsp Vegetable Oil
Approx 150ml/5fl.oz. Warm Water
Melted butter - for brushing
Place the flour and salt in a large mixing bowl, add the oil and water and mix
to a ball with your hands.
Turn onto a lightly floured surface and knead for 5 minutes until smooth then
return to the bowl, cover with
clingfilm and leave to rest for 1 hour.
3. After the resting period, turn onto a lightly
floured surface, roll out the dough quite thinly, cover with a damp tea towel
and allow to rest for 15 minutes.
4. To use, stretch the pastry very thinly into a larger
rectangle. Brush with butter before using.
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