The perfect pastry

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Strudel is one of my favorite kinds of pastry because it’s so versatile – basically, anything can go inside – and because, though it is made with white flour, the dough is plain and unsweetened, and the emphasis is on the filling, which can be as little sweetened as you choose. Here is my favorite recipe:

Dough:

2 cups plain white flour

An egg

A pinch of salt

2 tbsp coconut oil or butter – I’m a huge fan of coconut oil, because I usually want to make all my desserts parve rather than dairy, but butter would work just as well.

Just enough water to make the dough into a pliable, elastic ball that can be easily rolled out.

The rolling out, very thin, is the secret of a good strudel – the dough gets all the delicious flavors of the filling.

Filling: there are literally a myriad of variations, but here is my favorite. In a bowl, combine 5-6 thinly sliced apples with raisins, chopped nuts, some ground coconut, and cinnamon. Sweeten as desired. I usually put in a spoonful or two of honey. You could also spread a thin layer of jam over the dough once it’s rolled out.

Roll out the dough, spread the filling evenly, and roll in. Be careful not to tear.

Carefully, transfer the rolled-up strudel to a tray lined with baking paper and brush with beaten egg. Sprinkle poppy seeds on top (optional). Put into oven on medium heat. Bake until the top is golden, which should take around 30-40 minutes.

Serve warm and enjoy with a nice cup of tea or coffee.

2 thoughts on “The perfect pastry

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