Spinach strudel
Baked, Vegetables, Vegetarian

Spinach Strudel (‘Spinatstrudel’)

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Last Updated on 3 years by Tim

Strudel doesn’t necessarily have to be a dessert. Just as with pancakes, I prefer the savory variety. There are a million different ways to fill a strudel. This spinach strudel is a popular vegetarian version.

The word strudel refers to the shape of the pastry. The thin pastry gets wrapped around the filling by rolling it up. It is the traditional hand-pulled strudel dough that I use for my recipe.

However, strudel can also be made with different kinds of dough. Puff pastry, filo, and quark-oil dough are popular varieties in Germany. There’s also a popular strudel called “Brätstrudel” in Southern German cuisine that has German pancakes as the pastry for wrapping. It’s really just the shape that classifies a food as strudel. The word strudel literally translates into English as “swirl” or “whirlpool”.

Strudel is a specialty of Austrian cuisine and is traditionally made with hand-pulled strudel dough. The Austrians learned how to prepare this thin dough from the Turks who learned how to prepare filo dough from the Arabs. That’s why recipes often list filo dough as an alternative for strudel dough.

Be confident with the strudel dough

A lot of recipes on the internet make you prepare a huge amount of dough for one strudel. If you would pull it out thinly enough you would have way too much dough for the specified amount of filling. I’m not a fan of many dough layers around my filling so that for this recipe you will only need 2.65 ounces (75 g) of all-purpose flour.

Now, there is a risk with this. If you’ve never pulled strudel dough before you might want to prepare a double batch of dough. If your dough tears apart, there won’t be a second chance. And if you can’t pull it out thin enough, you won’t be able to fit your filling inside the strudel.

Thinly pulled out strudel dough
Rolling the strudle

You need to pull out the strudel dough as if pulling a pizza by hand. You rotate the dough between your knuckles. The dough I use is pretty dry because I think it is easier to work with a drier and sturdier dough than with a soft dough that is more fragile. You need to remain patient when stretching out the dough. Slow and steady wins the race. You pull it thinner and thinner – bit by bit – until it is transparent. If you can’t read the newspaper through it, it isn’t thin enough.

Bake and serve your spinach strudel

Spinach strudel prior to baking

Strudel doesn’t usually get brushed with egg wash prior to baking. Instead, you should generously brush it with butter before baking. The crust gets crispy that way but it won’t be shiny. It’s pretty easy to see when your strudel is done. The crust will turn lightly golden brown once cooked.

It’s best to let the strudel rest for 5 minutes before cutting. That way the filling has some time to relax and set. You can also cut the strudel cold and then simply reheat it for a short time in the oven to crisp up the crust again.

Baked spinach strudel

Strudel doesn’t need many side dishes. I like to serve it as a second course preceded by an appetizer soup such as smoked trout soup or semolina dumpling soup.

One Comment

  1. sehr lecker, mach ich auch manchmal

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