Fila Simari – Greek Strudel Dough – Basic Recipe

Mix the flour and salt in a large wide bowl, add water carefully in a thin stream, knead well to form a sticky dough.

gradually add the olive oil, knead the dough well. It must become smooth and shiny, longer kneading will increase the quality of the dough.

Cover and let rest at room temperature for a few hours.

(The dough can just as easily be kept in the refrigerator for several days, but must be at room temperature for further processing).

Divide the dough into 8 to 10 portions. Dust a large dishcloth with flour, roll out each piece of dough in turn on it. With floured hands, reach under the dough sheets and roll them out very thinly.

The strudel dough must be almost paper thin and translucent. Cut thicker edges into small pieces.

If several layers of dough are laid on top of each other, brush each layer with melted butter.

Rolled out strudel dough must be processed quickly, otherwise it will dry out and crack.

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