Want to bake a puff pastry but don't know how to make it right? Step by step recipe with a photo will tell you how to do it right at home stretch dough... Video recipe.
Recipe content:

Strudel, baklava, burek, placinda, banitsa, vertuta are culinary products that are made from stretched dough. The peculiarity of the drawn dough is its thickness. First, the dough is rolled out as thinly as possible, and then it is pulled by hands to a minimum thickness. Experienced pastry chefs can stretch it up to 1 mm thick. This process is quite laborious, and therefore scares off many housewives.

Layers of the finished stretch dough are stacked on top of each other. Therefore, the finished homemade product has a layered structure, crisp, fragile and delicate. However, the difference between drawn dough and puff pastry is lower calorie content, because less oil required. The stretch dough itself is lean, soft and elastic, so it can be easily stretched to incredible transparency. In our country, stretched dough is less popular than puff pastry, however, many housewives are already making many amazingly delicious dishes... And if you have never cooked a stretched dough yet, I suggest joining and making it according to this recipe.

• Stretch dough dries quickly and breaks when exposed to air. Therefore, work with it very quickly. Prepare all the ingredients and filling in advance, preheat the oven and grease the molds. And only then start mixing it.
• Roll out dough sheets to protect them from drying out: cover baking paper and a damp thin towel.
• For convenience, shape the dough into a square before rolling and roll it out under cling film.
• Grease the surface of the prepared stretched dough with melted butter or olive oil, and then place the next slice of dough on top of it. Use a soft silicone cooking brush to lubricate so as not to tear the thinnest dough.
• Do not place warm or hot filling on the dough. Put only cold. Otherwise damage the delicate layers. Also, do not add a lot of filling, otherwise the dough will become moist when baking.

• Caloric content per 100 g - 395 kcal.
• Servings - 5
• Cooking time - 30 minutes

Ingredients:

• Flour - 210 g
• Water - 120 ml
• Olive oil - 60 g
• Baking soda - 0.25 tsp
• Salt - a pinch

Step-by-step preparation of stretched dough, recipe with photo:

1. Pour a pinch of salt into warm water and stir.

2. Sift the flour into a mixing bowl and pour in warm salted water.

3. Add baking soda and olive oil.

4. Start kneading the dough. It will be sticky at first, but after mixing for about 10 minutes, it will become smooth and elastic.

5. Roll the finished kneaded dough into one ball and beat it several times on the table top to release air bubbles. Then divide it into 5 equal parts, cover with plastic wrap and send it to a warm place for half an hour. For example, put in an airtight bag and dip in warm water.

6. After this time, take each part of the dough and use a rolling pin to roll the dough in all directions, as thin as possible. Keep the rest of the pieces covered so as not to get chapped.

7. Then take the dough in your hands and with the back of your palms stretch and rotate in all directions from the center to the edges. Ideally thin crust it is considered if it is possible to read the text of the newspaper through it. Lubricate each piece of dough generously vegetable oil without smell.

If you have ever tried a real homemade strudel, then you know that nothing else can replace these sweets. It's just that everything else will be so much inferior (especially for store baked goods) that you won't want to compare. We throw out the idea of ​​buying a roll for tea from our heads and start creating. To do this, you will need to master the stretching dough. The product is not too difficult, but it takes some practice.

So many different dishes

Baklava and strudel, burek and vertuta, placinda and banitsa are all culinary products that are relatives. Ask why? The answer is simple, they require stretching dough. You can buy it in the supermarket, but it is much better to learn how to make it at home. Then you can surprise your guests with fantastic dishes at a minimal cost. Prepare to fail on the first try, so practice with the dough and only when it starts to work will we prepare the filling.

The main difficulties

Evaluating the ingredients gives the impression that the dough does not take more than five minutes to prepare, and is an easy task for absolute beginners. In fact, kneading the stretched dough is not difficult at all, but then it needs to be rolled out well. To learn how to pull properly and get an even, smooth cake, you need to have skill and experience. Moreover, if in the hands of an experienced chef it stretches by itself, then the beginner will have to tinker.

Usually the first experience ends with the cake beginning to break. This is not too scary, because where the stretch dough has broken, another thin layer can be applied on top. As a result, the product will be light, structured and not too greasy.

Filo dough

If you paid attention, then it is sold in all major supermarkets. However, it is kneaded by machine, and for the best result, plasticizers and various additives are used. How to avoid eating them? The answer is simple, you need to read how to make stretched dough and get to work.

There is basic recipe, with which it is worth starting. You will need to take 250 g of flour, 150 ml of warm water, 33 g of vegetable oil. Additionally, a pinch of salt and baking soda on the tip of a knife. As you can see, the ingredients are very simple. Are the costs of preparation and the price of the finished product commensurate in the store? Everyone will decide for himself.

Getting Started

It is very important to prepare elastic and tender dough for strudel. This is the secret of success. If it is too tender, vague, or, conversely, tough and rough, then you can throw it away and start all over again. Therefore, the proportions must be observed carefully enough.

First of all, you need to sift the flour. Now we heat the water to a warm state (+50 degrees) and dissolve the salt in it. Pour water into the prepared flour. Please note that the sequence is exactly like this. Pouring the dry part into the liquid will give you a different result. It is difficult to say whether the dough will be worse, but it is definitely a little different.

Now pour out the oil and add the baking soda. Knead the dough using any method. If you use a spatula, then by folding, bring it to the state of a homogeneous, elastic ball. You can do it with your hands. It may be sticky at first, but will gradually become elastic. To do this, it is recommended to beat the dough on the table at least 50 times.

The secret of success

Why does not everyone get the stretch dough? Everyone can read how to do it in cookbooks, and as a result buys ready-made in stores. There is nothing strange about this. It's just that novice bakers are in a hurry to start rolling the dough. Of course, it breaks and does not want to become the thinnest, snow-white sheet. And the whole problem is that he needs to be allowed to rest for at least an hour, or better than two. During this time, the flour will swell and the mass will become elastic. Therefore, we divide the ball into three parts, pack it in polyethylene or a container and put it in the refrigerator.

The second point to consider. In the cold, the dough lies much better and acquires plasticity. But in order for these properties to manifest themselves clearly at the time of pulling, the dough needs to be warmed up. Therefore, we put it on the table and wait at least 30 minutes. The preparations are now complete.

Proven recipe

Stretching dough for strudel is easy to prepare. Each of the three pieces must be turned into a flat cake, about 25 cm in diameter. This will take a heavy rolling pin and patience. But that's not all, while it is quite thick, and we need to read the book through the layer of dough.

To do this, we immerse our hands in flour and begin to gently stretch the cake from the middle to the edges, twisting the dough around its axis. Then we move on and stretch the dough closer to the edges. The process is extremely exciting. When in your hands a thick piece begins to turn into the most delicate, silky cake, through which the words printed on a book sheet are calmly distinguished, then we can say that the work is over. The stretch dough recipe with a photo is ready to take its rightful place in your collection.

What the hostess needs to know

If you want to make future baked goods more tender and fluffy, then it is recommended to prepare a yeast drawn dough. There is nothing complicated in this, just a spoonful of sugar and a similar amount of yeast are dissolved in the water during the cooking process. If it is decided to freeze the dough and use later, then the finished sheets are laid out on oiled parchment and folded. As such, it can be stored in the freezer. And if it is baked right now, then the sheets are stacked one on top of the other and generously greased butter.

Delicious strudels

This dessert conquers the first time. If the experiment with the dough is successful, then go to the filling. This requires a kilogram of grated apples. It is better to squeeze the juice. Add 150 g of bread crumbs to this mass. In addition, you need 100 g walnuts, sugar and cinnamon. The preparation itself is not difficult. We grease the dough sheets with oil, the filling is laid out on the edge, and now we carefully wrap the roll with a towel.

Moldavian pie

And as a main dish, you can make fantastic placindes made from stretched dough. In this case, feel free to use the basic recipe. The only difference will be in the filling. Usually these are hearty and tasty pies with cabbage or feta cheese, cottage cheese and herbs, potatoes or even meat. A pie is made in the form of a round cake. To do this, spread the filling in the middle, and then pinch the edges end-to-end or with an overlap.

There is another way of cooking. In this case, the mold is lined with one layer of dough. The rest are filled with filling and rolled into rolls. Now they are carefully placed inside the mold and covered with the hanging edges of the dough on top. It remains to grease with oil and send to the oven. This is an intermediate recipe, that is, it turns out to be either placindas or vertices.

Various variations

If you want the baked goods to turn out to be more rich, then take this recipe into service. Stretching dough for twirls is prepared with the addition of eggs, and more oil goes into it. For example, take one and a half tbsp. flour and 1 egg, half tbsp. melted butter, a teaspoon of vegetable oil and 2 / tbsp. water. Of all the ingredients, you need to knead an elastic dough. Leave it to rest for an hour, after which you can start cooking. As you remember, it should spend half of the allotted time in the refrigerator, and the other on the table.

Cooking twirls

The filling can be any, most often it is cottage cheese with herbs. First of all, you need to roll out the dough very thinly. This is the main secret of success. After that, spread the filling thinly over the entire surface. Roll gently and lay in a spiral. Transfer the resulting product to a baking sheet and brush with an egg. They bake it focusing on their oven, until browning. When taking out the roll, be sure to grease with butter and leave to cool slightly.

Bulgarian banitsa

This is a recipe that will appeal to all lovers. savory baked goods... Crispy on the outside and soft on the inside, it will become a frequent guest on your table. To implement the idea, take 600 g of flour, one egg, three teaspoons of vinegar. Grind all products and add 250 ml of water. The dough is kneaded and rests as described above. Divide it into 4 parts. For the filling, rub 350 g of feta cheese with your hands. You can replace it with any kind of cheese, just not too spicy.

Now comes the tricky part. Take out one piece of dough and stretch until transparent. Then distribute the fourth part of the filling and pour over the melted butter. Roll up the roll and place it in a baking dish. Repeat the procedure with the rest of the parts. Cook until golden brown.

Instead of a conclusion

Stretch dough seems to be very difficult, but in reality it is only about practice. Having prepared it several times, you will master the technique, and then there is scope for imagination. There is one rule here, you need to stretch it very thinly. Rolls or strudels from such dough can be prepared with any filling. Most often, they choose fruits or berries, cheese or cottage cheese. The result will please and pleasantly surprise. Unlike puff pastry, such baked goods are less greasy, which is very popular with the fair sex.

2016-03-22

Hello my dear readers! It seems that recently we were preparing for the New Year, and so much time has already flashed! Maybe this is just my feeling? My days are whirling in a frantic cycle - stop, time, I need to recover a little! At such moments I desperately want to do something to channel violent emotions "into a peaceful" channel. Today I decided to make the strudel dough in a different way. But I will undoubtedly tell you about all the methods and recipes I have tried.

The recipe for real strudel dough has a reputation for being "difficult." What is the main "snag"? Why are many "afraid" of him? The challenge is to achieve the thinnest possible bed without any breaks, holes or thickening at the edges. Before, I also faint-heartedly bought ready-made puff pastry and baked a strudel roll. There is nothing wrong with that, of course. Moreover, the end result was delicious.

But at some point in time I myself wanted to "feel" how the dough is really made for making strudel. That is, I was very interested in the process itself. I wanted to confirm or refute the main myths - the need for transparency, the absence of breaks and thickenings in the extended reservoir. Armed with a large sheet, a long rolling pin and the determination of my stubborn Scythian ancestors, I took a deep breath and began to knead, roll and stretch.

Once upon a time I was already making a stretched dough. This significant event took place in the late seventies at the dacha of my mother's aunt Alix (an excellent craftswoman, by the way, cook lean poppy yeast roll). True, the strudel recipe was listed in my aunt's notebook. How is strudel different from strudel? Strudel has the scent of autumn Vienna, and strudel has the scent of the cold Neva winds. They say that making strudel dough is like learning to ride a bike. Once you have learned, you know how to do it, always. I never learned to ride the bike. This is probably why my hands have completely forgotten how to prepare the difficult "strudel" dough. Oh, I definitely hear a man's laugh - the logic of women, my dear men, is not comprehensible to your pragmatic brains.

I started with theory. It turned out that there are several types of stretch dough. In particular, "eastern", known as "filo" and "western", which, in fact, is the dough for strudel. I decided to start with the first one. I knew the taste well of pastries made from it. At home, in Sochi, my Greek-Georgian relatives baked excellent pies from such a dough. True, most often not with sweet, but with salty filling. We will now consider this option in great detail.

Strudel dough: an oriental recipe with a photo

Ingredients

• 500 g strong flour.
• 300 ml of very warm (50 ° C) water.
• 80-90 ml of any odorless vegetable oil.
• A pinch of salt.
• Twice on the tip of a soda knife.

My remarks

• Advantages - the dough is high taste qualities, delicate layering. It can be used in Fasting (after all, it is completely lean), suitable for vegetarians. Perfect for fillings of any consistency - juicy (with apples, pears, cherries), dry (with nuts, poppy seeds). Great with feta cheese, cottage cheese, meat, cabbage.
• Disadvantages: rather laborious, requires certain skills.
• Do not be discouraged if the thin sheet breaks somewhere - it will not be visible in the finished product.
• The thickened edges can be trimmed, but it is more correct to stretch them carefully when the dough is already resting on the fabric.
• From this number of products, 6 strudel will be obtained, approximately 40 cm long.
• To more clearly imagine the cooking technology, I suggest you watch an excellent video - a strudel recipe from Tatyana Litvinova.

Recipe for European Stretched Strudel Dough

Ingredients

• 500 g strong flour.
• 4 yolks.
• 30-40 g of pork lard.
• 250 ml of water.
• a pinch of salt.
• 5-6 drops of vinegar.

Preparation

1. Sift flour, make a "slide" in it, put lard, salt, yolks, vinegar there.
2. Slowly add water, knead a soft, not sticky, sufficiently elastic dough. Everyone will have different flour (you will probably have flour with slightly different parameters), then you should focus on the consistency of the dough. In no case should it be rigid - it will not be possible to stretch it!
3. We beat the ball on the table 40-50 times, smear it on top with vegetable oil or melted fat, cover with a warm bowl and let it "rest" for 40-60 minutes.
4. Further cooking technology is the same as in the recipe for the "oriental" version.

My remarks

• Advantages: excellent taste, delicate layering. It goes well with any salty and sweet, dry and juicy fillings.
• Disadvantages: laboriousness of the stretching process, cannot be used for making lean baked goods.
• Water can be replaced with kefir, sour cream (15%), but most of all I like the authentic version with water.

Lazy recipe

• 150 g flour
• 60 ml warm water.
• 40 ml of vegetable oil.
• On the tip of a knife of salt.

How to make

My remarks

• Advantages: Easy to ride, no need to stretch.
• Disadvantages: very fragile and therefore extremely difficult to cut. Cut is only warm. The bedding is somewhat coarse.
• This option will be most successfully combined with apples, pears, cherries and other juicy fillings.

Try all the suggested recipes, and then choose the one that works best for you. Make it your own "brand".

Something has drawn me lately to experiment with different species unleavened dough... A very successful experience was the preparation of yufka dough for hats zhengyalov and gözleme flat cakes. I really want to cook juicy Adjarian achma, but all the time there is not enough ... time. But never mind, hands will reach this delicious pastry.

Who, like me, has a backache from prolonged work at the computer, you should think about purchasing posture corrector.

I would be very grateful for your comments and questions. And how do you, my dear readers, make stretching dough? If you have the opportunity and desire, then send your recipes and photos. I will certainly publish them in the appropriate section for your authorship.

If you liked our today's meeting and my "calculations", then share the article in social networks, please. subscribe to the blog mailing list - I promise a lot of interesting things to come! Bye everyone!
Always yours Irina.
Music that always sounds in me. Not a day goes by that I do not listen to her and do not dance to her. How many love stories can you tell and live with these divine sounds.
Goran Bregovich - Underground Tango

Stretch dough is the basis of many delicious desserts. It is prepared in a special way, and it contains the simplest products.

Stretch dough. How to do it?

• Sift 210 grams of flour into a bowl.
• Add 120 grams of water and 60 grams of vegetable oil to it.
• Add 1 pinch of salt at the end.
• Knead the dough until it begins to lag behind the walls of the dish. After that, transfer it to the table and continue kneading with your hands.
• Wrap the finished dough in cling film and refrigerate for 20 minutes.
• Place a towel on your countertop and dust it with flour.
• Place the dough on a cloth and roll it out a little with a rolling pin.
• After that, take the dough by the edge and start pulling it out. To do this, turn the workpiece so that most of it hangs from your hands. Stretch the dough until it is thin enough.

The draw test is now complete. Put it on the table, spread it out with your hands and start preparing delicious desserts.

Austrian apple strudel

This dish is one of the most popular in Austria. Experienced chefs they pull out the dough for him so thinly that if you put it on a sheet of newspaper, you can safely read the text printed there. The recipe for this delicious dessert you can read here:

• Carefully read the above how to make a stretched dough, and follow the instructions.
• For the filling, take one kilogram of green sour apples, peel and seed, and then cut into cubes. Sprinkle apples lemon juice so that they do not darken.
• Add raisins, some sugar, cinnamon to taste, and almond powder to a bowl of fruit (grind the nuts in a coffee grinder). Stir the ingredients and refrigerate to juic the apples.
• When the dough is ready, place it on a towel, flatten and brush with vegetable oil using a cooking brush.
• Remove the filling from the refrigerator and remember the apples with your hands. Place the filling on the edge of the dough, pressing it with your hands.
• Pull one edge over the filling, then, pulling up a towel, wrap the dough in a roll.
• Remove excess dough from the sides, pinch the edges and place the strudel on a baking sheet (don't forget the baking paper) with the seam down.
• Brush the dessert with vegetable oil and bake it in the preheated oven for 25 minutes.

Cool the finished strudel a little and sprinkle icing sugar, cut into portions and serve with a scoop of ice cream.

Lean twirls

If you are fasting, then prepare this dish and treat yourself. delicious delicacy... First, let's prepare a stretched dough, the recipe with a photo of which you can see below:

• Sift 500 grams of flour through a sieve into a bowl. Make a depression in the resulting slide and pour 180 ml of water into it. Then add a pinch of salt and three tablespoons of vegetable oil.
• Knead these ingredients into an elastic dough, cover it with a towel and leave it alone for half an hour.
• Rinse 400 grams of sauerkraut under running water.
• Peel one onion, cut it into cubes and fry in a little vegetable oil until golden brown.
• Put the prepared cabbage in the pan and cook the food for another quarter of an hour.
• Divide the dough into eight equal parts, then pull each out with your hands or with a rolling pin greased with vegetable oil.
• When the dough is thin enough, place the filling on one side and roll the dough into a roll. Roll this blank, in turn, with a snail and place on a greased baking sheet. Do the same with the rest of the products.

Bake the windroots for 30 or 40 minutes in a preheated oven, and when they are golden brown, serve.

Banitsa with feta cheese

Here is a recipe for a popular Bulgarian dessert that will appeal to all lovers. savory pies... Its base is crunchy on the outside and soft on the inside stretched dough. You will learn how to do it correctly if you read the following recipe:

• In a deep bowl, combine 600 grams of sifted flour, one egg, salt and three teaspoons of vinegar.
• Rub the food with your hands until it crumbs. After that, gradually add 250 ml of water to them and knead a thick, homogeneous dough.
• Divide the resulting product into eight parts, roll each of which into a ball and brush with vegetable oil.
• Fold the blanks two at a time and flatten them so that you get tortillas. Put them in the refrigerator for a couple of hours.
• Grind 350 grams of feta cheese by hand with one egg and three tablespoons of natural yogurt. Stir the food until smooth.
• Pour four tablespoons of vegetable oil and 50 grams of butter into a bowl, and then place it in a water bath.
• Remove one of the four prepared pieces from the refrigerator, roll it out with a rolling pin and pull it out with your hands as thin as possible.
• Place one quarter of the filling on the layer and distribute it evenly in the middle of the workpiece (the edges should be left free). Pour butter over the filling.
• Fold the edges to the center, then roll the blank into a roll, and wrap it, in turn, with a snail. Repeat the same procedure with the remaining dough and feta cheese.

Bake the banitsy until tender in a preheated oven.

Peach cookies

You can prepare this simple treat for tea for friends or family. Recipe:

• Prepare a stretched dough, roll out and cut into eight rectangles. Grease each piece with melted butter.
• Cut two fresh peaches into thin slices.
• Place the cookie base on a greased baking sheet with vegetable oil, place the pieces of fruit on the dough and sprinkle with one teaspoon of sugar.

Turn on the oven and bake the dessert for about ten minutes.

Baklava

This amazing dessert will suit your guests' taste, and you can prepare it following our recommendations:

• Use the recipe above to make the stretched dough. Please note that for baklava, you will need at least six sheets that will fit the size of your baking sheet.
• Mix four cups of chopped walnuts with a teaspoon of cinnamon.
• Preheat the oven, line a baking sheet with parchment and place the first sheet on it. Lubricate it with oil and repeat the procedure again.
• Lay out the nuts in an even layer, put two sheets on them and do not forget to grease each one with oil. After that, put the second layer of filling, and on them the last two layers of dough.
• Grease the surface of the future dessert with oil and cut the blank with a knife into diamonds of the same size.

Bake the baklava for 45 minutes, and when it's done, pour over it with a mixture of honey, water, sugar and vanilla. When the dessert has completely cooled down, it can be served.

Pie with apples and pears

Cooking this dessert will not cause you any difficulty:

• Fry half a cup on a baking sheet, then cut them into small pieces with a knife. Then turn up the heat and place the baking sheet on the top shelf.
• Mix the finished nuts with bread crumbs, cinnamon and sugar.
• Grease a baking sheet with oil, put one layer of dough on it, then brush it with vegetable oil and add another layer.
• Grease the piece again and spread the nuts evenly over it.
• Then put another layer, and on it put apple and pear slices. Brush the fruit with oil and sprinkle with a mixture of cinnamon and sugar.

Bake the pie until tender, cut into portions and serve.

Conclusion

We will be glad if you liked the desserts from the fume hood which we have collected in this article.

If you love strudel, try making it at home, following the recipe with your heart and soul. If done correctly, you will have a fragrant roll of thinnest dough, with a juicy filling and a crispy crust. By the way, doing it is not at all as difficult as it might seem at first.

For me, a recent discovery was the fact that in many cafes and restaurants (pretty decent) Apple strudel much worse than home. I specially ordered it quite often, and twice it was in European capitals - in Vienna (where strudel is a traditional pastry) and Prague.

The most common flaw I have noticed is that the strudel is too wet, and even warmed up, as if in the microwave. From this, it turns into a dull wet lump and becomes completely tasteless.
The second flaw (I just noticed it while tasting strudel in Vienna) is too much bread crumbs in the filling, which makes the dessert rough and impairs the taste.

But let's start in order.

1. Strudel dough (stretched dough).
Stretch dough for strudel consists of flour, water, fat and sometimes eggs (whole or only yolk). Flour and water are the basis of the dough. Fat must be added to the dough to soften and increase elasticity. V lean recipes vegetable oil is used, in sweet strudels - most often melted butter or ghee, in unsweetened vegetable pies- lard.
Eggs make the dough thicker, which is better for juicy fillings(for example, cherries), but stretches worse.
Some strudel recipes include the addition of acid (citric acid, vinegar, etc.). This increases the elasticity of the dough, and in addition it becomes more crumbly. In addition, salt is added to the dough even for sweet strudel.

2. Filling
Fillings for strudel can be very diverse - after all, almost everything that your heart desires can be wrapped in the thinnest dough. The most common fillings are fruit or berry fillings: apples or cherries, pears, plums, peaches; there are strudels with cottage cheese, nuts, poppy seeds, as well as unsweetened vegetable or meat strudels. There are gourmet recipes with pears and blue cheese, the total number of options is truly inexhaustible.

Lightly fried bread crumbs or crushed crackers are used to thicken the filling. They are combined with chopped nuts, sugar (in sweet strudels) and sprinkled with this mixture on the dough before laying out the filling.
Bread crumbs perfectly absorb juice, prevent the dough from getting wet and contribute to an even distribution of moisture in the strudel. For the juiciest fillings (such as cherry), add starch. Here again, it is worth following the recipe exactly, because the lack or excess of such a "thickener" negatively affects the taste of the strudel.

3. Cooking and rolling the dough
Flour must be sifted with a slide onto a work surface (on a table or in a wide large bowl). Make a deepening on top and gradually add the liquid components of the dough, everything that is needed according to the recipe - water, fat, an egg, etc. Mix ingredients gradually until complete soft dough.
Now the dough needs to be kneaded properly, sometimes hitting the table, until it stops sticking to the table and hands and becomes smooth, elastic and silky. If you do it manually, then kneading the dough takes at least 10 minutes. Thoroughness in this matter is very important, since the elasticity of the dough depends on it.

Roll the finished dough into a ball, brush with vegetable oil, cover with foil and let it rest. Resting the dough is also crucial! During this time, the flour swells, all the ingredients combine well and the dough becomes suitable for stretching.
Rest time depends on the temperature of the dough - the colder, the longer the rest.

4. Rolling and stretching
You need to stretch the dough quickly so that it does not dry out and does not lose its elasticity. At first, you can slightly roll it out with a rolling pin for convenience.
Then proceed to stretching the dough. Place your hands, palms down, under the dough and slowly pull from the center. The dough will lie on your knuckles (do not forget to remove the rings) and you will, as it were, "push" it to the sides.

When the middle of the layer is well stretched, it should be transferred to a clean cloth with a pattern (to make it easier to estimate the thickness of the dough), lightly sprinkled with flour.
Gradually, the whole dough will become so thin that the pattern on the fabric will be visible. Do everything slowly so as not to tear the dough. If the dough still breaks, stretch it in the rest of the places, and then carefully patch it.

Finished, well-stretched dough may have slightly thicker edges. They can either be trimmed (with scissors or a round pizza knife) or stretched so that they are the same thickness as the rest of the dough.

5. Formation of a roll
The resulting thin dough must be greased with melted butter so that it does not dry out and to improve its taste. Pour sprinkling ( ground crackers, nuts). Place the filling on top. If there is still some topping, you can spread it over the filling.
Gently cover the filling with the edge of the dough (on the long side), then fold up the sides. Using a towel, wrap the dough in a loose roll, brushing the dough with butter.
Also grease a baking dish or cover with baking paper.

Place the strudel into the mold, seam side down. If it does not fit entirely into the shape, it can be bent.
Oil the top of the strudel again before baking. If the filling is damp, pierce the dough in several places to release steam.

6. Baking
Different types of strudel are baked for different times at different temperatures. For example, strudels with curd filling or with custard do not bake at temperatures above 190 C. For the rest, follow the recipe.
During baking, it is recommended to grease the strudel 1-2 times with oil to obtain a crispy crust. Some recipes include sprinkling milk or cream in the middle of baking. If the cake browns unevenly, cover the most tanned parts with foil.