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Strudel pastry
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Strudel pastry requires a little
patience in the kneading. The longer you knead
it, the more elastic the dough will become and
the easier it will be to stretch it out.
It is vital that strudel pastry is rolled out paper
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rolling pin. After a little practice, this won’t seem
hard. It is rolled out properly when you can see
the pattern of the tea towel through the pastry.
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Quark and oil dough
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Quark and oil dough is a quick version of a yeast
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able for fruit and butter cakes, apple turnovers,
Chelsea buns and similar small items, as well as
for pizzas and onion tarts.
No sugar is required when preparing it for a
savoury dish.