Strudel dough is a basic dough whose ingredients are mainly water and flour. This type of dough often replaces brisee pasta and it is used above all for making strudels. It is strange dough since you do not use butter but only a little oil to make it crumbly. Surely it is more elastic than brisee pasta and it has a neutral taste, which is why it is often used to prepare tarts and savory pies.
In a bowl pour the flour (1) and create a hole in the center (2). Add the water and start stirring from the center outwards with a spoon (3).
Add the oil to the center of the hole (4). Knead (5) and when the flour begins to absorb the liquids add the vinegar (6). Continue stirring and add a pinch of salt. Work until the dough is smooth and homogeneous.
Cover the dough (7) with the food wrap (8) and let it rest for about an hour. Now that the dough is ready, flour it lightly and start rolling it out with a rolling pin. Roll out the dough as much as possible to give it a few millimeters thick. At this point the dough is ready to act as a crunchy shell for a delicious filling, both sweet and savory.
This sough can be used to prepare a delicious strudel of apples and raisins or for a savory pie with peppers, potatoes and sausage.
This kind of dough can be perfectly preserved in the refrigerator up to about two days. Cover it with the film so that it does not dry out. If instead you want to prepare it in advance or always have it available, put it in an airtight bag and freeze it. Take care to take it out of the freezer about six hours before having to use it and stuff it.
This kind of dough must absolutely rest for about an hour, preferably in the refrigerator.