Recipe courtesy of Mario Batali
Show: Molto Mario
Strudel Pastry Austro-Italian Style
3 hr 12 min
10 min
3 hr 12 min
10 min


  • 4 ounces butter, plus 12 ounces, cold
  • 1 teaspoon salt
  • 2 1/2 cups flour plus 1 cup
  • 1/2 cup ice water


In a food processor, place 4 ounces butter, 1 teaspoon salt, and 2 1/2 cups flour and blend until texture of bread crumbs. Slowly add ice water until dough comes together. Remove and form into a ball, then flatten it into a 8 by 10-inch rectangle and place in refrigerator. This is called the pasta mixture.

In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board. Working quickly, form this mixture in a 4-inch square and place in refrigerator. This is called the burro mixture.

After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface. Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift. Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly. If butter comes to surface, flour the spot heavily and continue working. Fold bottom third up and top third down to form a small package and turn 90-degrees clockwise. Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again. Repeat folding process and refrigerate 30 minutes, covered in a moist cloth. Remove and repeat the rolling-and-folding process 3 times. Allow 30 minutes refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Appleberry-Peach Strudel-Style Pastry

Puff Pastry Apple and Raisin Strudel

Recipe courtesy of Dave Lieberman

Russian Style Mixed/Dried Fruit Strudel

Recipe courtesy of Wayne Harley Brachman

Breakfast Strudel

Recipe courtesy of Bobby Deen

Apple Strudel

Recipe courtesy of Werner Seidl

Salmon Strudel

Recipe courtesy of Michael Symon

Porchetta-Style Turkey

Recipe courtesy of Debi Mazar and Gabriele Corcos


So Much Pretty Food Here