Large Strudel

Dough to use: Either 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

1. Dough Preparation:
Thaw desired number of sheets or prepare bulk dough according to directions, adapt to 10″ x 15″ size.

2. Makeup:
a. Cut one 10″ x 15″ sheet in half lengthwise.

b. Waterwash entire surface of one ½ sheet.

c. Deposit 8-10 oz. of bakeable fruit filling down the center of one ½ sheet, leaving 1″ to 1½” around the edge of filling.

d. Place remaining ½ sheet on top of filled bottom sheet.

e. Press firmly to seal all edges.

f. Scissor cut vent holes in top.

g. Waterwash top.

Optional – Instead of cutting sheet in half, deposit fruit filling down center of single sheet. Waterwash edges. Fold sides of dough over fruit overlapping dough by at least ½”. Press firmly to seal seam and edges. Turn strudel over. Proceed to step f above.

3. Panning:
(Standard 18″ x 26″ bun pan)
Line pan with baking paper. Place 4 Large Strudels across width of pan.

4. Baking:
Bake in preheated 360º-370ºF oven for 45-55 minutes. Large Strudel should be baked thoroughly to prevent collapse after cooling.

5. Finishing:
When cool, dust with powdered sugar or drizzle with white icing.


Related Products

Other Recipes

  • Pinwheel

  • Large Strudel

  • Napoleon

  • Rugelach

  • Fish

  • Elephant Ear

  • Turnover

  • Diamond Fruitfold