Croat-Serb Strudel Dough Recipe

Written by
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about our editorial process
Barbara Rolek
Published on 08/12/19 by Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats's Editorial Process

Updated 08/12/19

Strawberry Strudel
Strawberry Strudel. Steve Cohen / Photodisc / Getty Images
  • Total: 105 mins
  • Prep: 60 mins
  • Cook: 45 mins
  • Yield: 2 strudels (2 servings)
Nutritional Guidelines (per serving)
1013 Calories
98g Fat
31g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 strudels (2 servings)
Amount per serving
Calories 1013
% Daily Value*
Total Fat 98g 126%
Saturated Fat 59g 294%
Cholesterol 244mg 81%
Sodium 869mg 38%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 13%
Protein 5g
Calcium 133mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Croatian and Serbian strudel dough is similar to filo dough, which can be substituted in a pinch. It's a flaky dough that bakes up golden brown and light and doesn't crumble into dust when you try to eat it. Try an apple strudel filling, it is great with this dough. 

Ingredients

  • 2 cups all-purpose flour, plus 1/4 cup or more for kneading
  • 1 cup very warm water
  • 4 tablespoons oil
  • Pinch of salt
  • 1/2 pound (2 sticks) butter (melted)
  • Garnish: confectioners' sugar for dusting

Steps to Make It

  1. Combine 2 cups flour, water, oil, and salt. Mix well and let stand 10 minutes. Knead in remaining 1/4 cup flour until smooth and elastic (this may take 10 minutes or more). Place in oiled bowl, cover and let rest 1/2 hour.

  2. Heat oven to 375 degrees. Cover table with cloth and sprinkle lightly with flour. Turn dough out onto the tablecloth. Roll with a rolling pin until you have a 13x9-inch rectangle. Brush top with melted butter and let rest 10 minutes. Work your way around the table, stretching dough as thinly as possible with the backs or palms of hands, whichever works best for you. Let the dough dry 10 minutes. Remove the thick edges.

  3. Brush or sprinkle melted butter on the entire surface of the dough. Place a 10-inch strip of filling of choice at one long edge of strudel dough filling and dough with melted butter. Fold dough in from sides, brush folded-in sides with melted butter and use the cloth to roll the dough away from you into a cylinder. Brush the exposed surface of the strudel each time you roll if desired or just use the tablecloth to roll once.

  4. Cut strudels into 18-inch lengths, turning the ends under. Place on a greased baking sheet, brush tops of strudels with melted butter and bake for 40 to 45 minutes or until golden.

  5. Dust with confectioners' sugar when cool.

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