Shortcrust pastry for strudel – Versatile and classic

Calories & Effort

• Calories per strudel: approx. 4,855 kcal
• Preparation time: approx. 20 minutes
• Total time: approx. 50 minutes (including resting time)
• Servings: For 1 large strudel or several smaller baked goods

Ingredients

For the dough:

• 250 g butter (soft, but not too cold)
• 250 g powdered sugar or fine sugar
• 1 pinch of lemon zest (untreated, grated)
• 1 package vanilla sugar
• 1–2 tbsp milk
• 2 eggs
• 500 g flour
• ½ package baking powder
• 1 pinch of salt

Preparation

1. Make the dough

1. Place the butter, sugar, lemon zest, and vanilla sugar in a large bowl.
2. Quickly mix with a hand mixer or whisk until a homogeneous mass is formed, and no pieces of butter are visible.
3. Add the eggs and milk and mix well.
4. Combine the flour with the baking powder and the pinch of salt. Gradually add the dry ingredients to the butter-egg mixture and knead everything into a smooth dough.

2. Let the dough rest

1. Form the finished dough into a ball, wrap it in cling film, and let it rest at room temperature for about 30 minutes.
2. After the resting period, the dough is ready for further processing.

3. Use

1. Roll out the dough according to the recipe (e.g., for strudel, Christmas cookies, or tarts).
2. For strudels, roll the dough out thinly and fill it as desired (e.g., with apples, nuts, or quark).
3. Bake the dough at 180 °C (top/bottom heat) or 160 °C (convection) until golden yellow. The baking time varies depending on the preparation method.

Pro Tips for Perfect Shortcrust Pastry

1. Butter temperature:
   Use soft but not too warm butter to keep the dough pliable.
2. Work quickly:
   Work efficiently to avoid affecting the structure of the dough.
3. Dough resting:
   Resting the dough relaxes the gluten, making it easier to shape and preventing tearing when rolling out.
4. Usage:
   The dough is suitable not only for strudel but also for cake bases, cookies, or sweet tarts.
5. Flavoring:
   Add some cinnamon or cardamom to the dough for a festive touch.

Ingredient Knowledge: Spotlight on Ingredients

Butter

Butter provides the typical tender and crumbly texture. High-quality butter gives the dough a rich flavor.

Flour

The flour used (Type 405) ensures a fine texture. For gluten-free variants, you can use buckwheat or almond flour.

Vanilla sugar

Vanilla sugar adds a subtle aroma to the dough. Homemade vanilla sugar from real vanilla is particularly intense.

What Can Go Wrong – and How to Fix It?

1. Dough is sticky:

   • Cause: Butter too warm or too much milk.
   • Solution: Chill the dough again for 10–15 minutes and continue working with lightly floured hands.

2. Dough tears when rolling out:

   • Cause: The dough did not rest long enough or was not kneaded enough.
   • Solution: Let the dough rest again and lightly knead before rolling out.

3. Dough becomes hard when baking:

   • Cause: Baking time too long or temperature too high.
   • Solution: Reduce the baking time and bake the dough until golden yellow instead of brown.

4. Dough becomes crumbly when filling:

   • Cause: Too little moisture in the dough.
   • Solution: Incorporate an additional 1–2 tbsp of milk.

Why Love This Recipe?

This shortcrust pastry for strudel is a true all-rounder. It is easy to prepare, versatile, and impresses with its delicate taste. Whether for fruity strudels, crispy cookies, or fine tarts – this basic recipe is always the right choice.

Interactive Conclusion

Have you tried the recipe? Whether for strudel, cookies, or tarts – share your experiences and creations in the comments. Our cooking expert is happy to assist you with any questions!