by Rose Vetter

According to an expert from the Max Rubner Research Institute in Germany, acidity in the dough causes the gluten to become shorter and firmer, thus making it more stable and resilient. Apparently there are some flours available that contain ascorbic acid and don’t require the addition of vinegar or lemon juice. But then again, some successful strudel bakers never add any acids.

My mother never used any special flour, just plain all-purpose Robin Hood, sold everywhere in Canada. In fact, a huge sign advertising Robin Hood Flour was one of the first impressions of Canada by immigrants arriving by ship in Quebec City harbor in the 1950’s.

Two very crucial factors for successful strudel dough are thorough kneading and allowing the dough to rest for at least half an hour, brushed with oil and covered by a warm bowl. Mom always kneaded her dough by hand, whereas some people throw theirs hard against the working surface up to a hundred times to make it elastic.

Before you start pulling the dough, roll it out from the centre into all directions. Then start lifting and pulling gently, with a billowing effect, from the centre outward. It’s important to do this over the backs of your hands and wrists, never with your palms and fingers upward that causes tearing—also stop pulling the parts that are thin and concentrate on pulling from the center..

Mom took great pride in her strudels, with crisp, paper-thin layers, and our friends still rave about that special pastry.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator]

Last updated: 12/15/2025