Strudel dough with vinegar

I have a recipe for you from the homemade puff pastry series - ideal when you're short on time but still want a good strudel. All you need is flour, water, a bit of lard and a little extra trick: a few drops of vinegar.

The vinegar (or lemon juice) gently breaks down the gluten in the flour, making the dough more elastic, easier to roll out, and beautifully flaky after baking. You don't have to worry about complicated butter-incorporation or endless folding and rolling - the process is quick, clear, and manageable even for beginners.

This dough is also versatile: it works best for caramel apple strudel and savory strudels. You can prepare it in advance, store it in the refrigerator, and have it on hand at any time.

Why make strudel dough with vinegar?

✓ the dough is more elastic and pliable thanks to a drop of vinegar or lemon
✓ softer and more tender after baking
✓ has universal use – for both sweet and savory strudels
✓ you can prepare the dough even without experience with rolling (folding and rolling in butter)
✓ can be prepared in advance and stored in the refrigerator

Strudel dough with vinegar

Ingredients (for 1 large strudel)

– 280 g plain flour
– a pinch of salt
– 140 ml of cold to lukewarm water
– ½ teaspoon vinegar or a few drops of lemon juice
– 15 g lard
– 70 g butter (melted and cooled) for brushing the dough

Procedure

1) Sift the flour into a bowl and add a pinch of salt. Stir in the water, vinegar and lard. Knead into a smooth dough, cover with a bowl and let rest for 20 minutes.

2) Roll out the dough into a larger rectangle. Brush it with some of the butter and fold it into thirds.

3) Repeat the rolling, kneading and folding two more times.

4) Finally, roll out the dough into a sheet 2 to 3 mm thick. This way it is ready for apple strudel or other filling.

Dough variations and what they are best for

– For a sweet result, add a teaspoon of sugar to the dough.
– For savory rolls, try seasoning the dough with herbs or a pinch of pepper.
– The dough is best suited for homemade apple strudel with caramel , which you can find here.

Common mistakes and how to fix them

– The dough is tearing → add a little extra water to make it more pliable.
– It doesn't spread well → definitely don't skip the vinegar or lemon juice.
– Pale surface after baking → brush the strudel with egg.

Storage

It is best to use the dough within 48 hours. If you want a longer shelf life, freeze it after the first folding. Thaw slowly in the refrigerator and then work with it as if it were fresh.