The strudel manifesto: making and stretching the dough from Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake (page 240) by Michelle Polzine

  • high-gluten flour
  • apple cider vinegar
  • eggs
  • grapeseed oil
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for grapeseed oil.

  • potatooryam on November 30, 2020

    Made this strudel as a fun project for Thanksgiving. I thought my dough was too loose when I pulled it from the fridge after an overnight rest but it was a pleasure to work with and a great project for a long weekend. As suggested I made a double batch of dough and since I didn't tear the first sheet while stretching ended up making both a sweet (apple) and savory (spinach & feta filling) strudel. Both were great, though I think the buttery layers benefitted from a rest in the fridge, I had a lot of leakage from my first strudel which I baked right after shaping. My strudel was also just the tiniest bit tough but I think this was due to me not stretching it as much as I could have. Will definitely make again.

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