• 250 g flour (8-3/4 oz)
  • pinch of salt
  • 1 tbs olive oil
  • 1 egg
  • 4..7 tbs lukewarm water (as much as the flour absorbs)


Knead the ingredients by hand or with kneading hooks to a supple dough. It should form blisters and not stick to the hands anymore. Form it into a ball and put it onto a board dusted with flour. Put a warmed bowl over it and let it rest for half an hour to an hour.

Spread out a smooth cloth of about 1x1 meters (3'4"x3'4") and dust it with flour. With a rolling pin dusted with flour, roll out the dough on this cloth as far as possible. Now, hold the dough with one hand and stretch it slowly and carefully with the other from all sides, until it is as thin as paper. Cut of the thicker edges. Whether you now make one big or several smaller Strudel depends on your skill. Smaller Strudel are easier for beginners.

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Submitted 6/13/05.
Source: My Meal Master
Submitted By: Shelly