WJEC Level 3 Certificate in Food Science and Nutrition

261 Ideas for strudel pastry Apple strudel Cherry strudel Eastern European strudels on sale at Christmas Seafood strudel Strudel pastry Ingredients 100g strong plain white flour A pinch of salt 1 egg, beaten 15g butter 40ml hot water A clean, dry tea towel Production method 1. Sieve flour and salt into a mixing bowl or onto a work surface and make a well in the centre. 2. Add the egg, softened butter and water, and work into the flour with the fingers to form a dough. 3. Knead the dough until it has a silky, smooth and stretchy texture. 4. Cover the dough with cling film and leave to rest at room temperature for 20 minutes to allow the gluten to fully develop. 5. To make a large strudel dessert: once rested, roll out the dough to a rectangle the size of an A4 piece of paper and place it on the tea towel. 6. Brush the surface of the dough with a little melted butter or oil. 7. Carefully lift and stretch the dough with the backs of the hands until it is very thin and covering most of the tea towel – try to avoid making holes in it. 8. Spread your chosen filling onto the dough to within 1cm of the edges. 9. With the aid of the tea towel, roll up the strudel from the short end and seal the ends. 10. Line a baking tray with baking paper. Place the strudel on the tray and bake at 190° C/gas 5 for 35–40 minutes (less in a fan oven) until golden brown and crisp. 11. When baked, dust the strudel with icing sugar and serve warm. Pastries