~ Strudel dough recipe adapted from Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers
Prep Time: Strudel dough: 2 hours (including resting
time) + Filling: 30 minutes
Total Time: 3 hours
For the strudel dough
- 200 g unbleached flour
- 1/8 tsp salt
- 105 ml water, plus more if required
- 30 ml vegetable oil, plus more for coating the dough
- 1/2 tsp cider vinegar
- 6 apples, cored, peeled and thinly sliced
- 120 g goji berries, rehydrated in warm water for about 5-8 minutes
- 160 g brown sugar
- 1 teaspoon cinnamon
- 150 g hazelnuts, very finely chopped
- 50 g hazelnuts, coarsely chopped
- 100 g butter, melted
- 1/2 teaspoon vanilla extract
- To make the strudel dough, combine the flour and salt in a stand-mixer
fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring
cup. Add the water-oil mixture to the flour with the mixer on low speed. You
will get a soft dough. Make sure it is not too dry, add a little more water if
- Take the dough out of the mixer. Change to the dough hook. Put the dough
ball back in the mixer. Let the dough knead on medium until you get a soft dough
ball with a somewhat rough surface.
- Add Take the dough out of the mixer and continue kneading by hand on an
unfloured work surface. Knead for about 8 to 10 minutes. Pick up the dough and
throw it down hard onto your working surface occasionally. Shape the dough into
a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover
the ball tightly with plastic wrap. Allow to stand for 30-90 minutes - the
longer the better.
- It would be best if you have a work area that you can walk around on all
sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60
x 100 cm). Cover your working area with table cloth, dust it with flour and rub
it into the fabric. Put your dough ball in the middle and roll it out as much as
you can. Pick the dough up by holding it by an edge. This way the weight of the
dough and gravity can help stretching it as it hangs. Using the back of your
hands to gently stretch and pull the dough. You can use your forearms to support
- The dough will become too large to hold. Put it on your work surface. Leave
the thicker edge of the dough to hang over the edge of the table. Place your
hands underneath the dough and stretch and pull the dough thinner using the
backs of your hands.
- Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet
(90 cm) long, it will be tissue-thin by this time. Cut away the thick dough
around the edges with scissors. The dough is now ready to be filled.
- To prepare the filling mix together apples, goji berries, sugar, cinnamon
and vanilla extract together in a large bowl. Make sure everything is nicely
- Brush the strudel dough with some melted butter. Sprinkle the 150 g finely
chopped hazelnuts about 8 cm from the short edge of the dough in a 15cm wide
strip. Spread the strudel with a layer of apple-goji berry filling.
- Fold the short end of the dough onto the filling. Lift the tablecloth at the
short end of the dough so that the strudel rolls onto itself. Transfer the
strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to
fit. Tuck the ends under the strudel. Brush the top with the remaining melted
butter and sprinkle with the 50g coarsely chopped hazelnuts.
- Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.