Cookie Strudel

Cookie Strudel

Cookie Strudel - a simple, unsweetened dough and a traditional filling pinwheel into small cookies that aren't too sweet, and are crispy, flaky but still tender. Sophisticated and perfect for company.

SUMMARY – a simple, unsweetened dough and a traditional filling pinwheel into small cookies that aren’t too sweet, and are crispy, flaky but still tender. Sophisticated and perfect for company.


Have you ever seen someone make actual strudel dough? Not on TV but live?

I did when I was in culinary school. We had a guest pastry chef come to school and do a presentation. She was either Austrian or had Austrian parents/grandparents. She used our pastry lab, during our class, to get everything prepped.


It was amazing to watch this lump of dough get stretched out paper thin, filled, rolled and baked.

The taste? It was like nothing I had ever had before or since. Shattering dough, sweet filling, it was so good.


I also thought there is no way I am ever going to make strudel dough by hand.

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This cookie is a great reminder of that strudel I had years ago. This dough is a lot easier than stretching dough over a large table without holing it! And you could make this dough without any extra tools.

ready-for-rollingBut it was pretty sticky. Hence the warning to put it in the fridge. And use plastic wrap. It was good to give this some time, so I could stagger the project out over a couple of days and not be overwhelmed.

rolls-ovenI made the dough early yesterday morning before getting ready for work. Then I spent a bunch of extra time looking for my rolling pin sleeve. I literally only used it once. I swear I put it in with some flour. And I couldn’t find the thing. I went through all my flour containers and no dice. I found the pastry cloth that came with it. I do not know where the thing is. So now I have to buy another one. 🙁

logs-bakedI think the only real hard part of this is rolling the dough up into logs for baking. The dough stuck to the plastic wrap and I holed it a little getting it off. But I put that part on the inside of the roll and went ahead.

cookies-slicedThe other thing that worried me was when I took the pan out of the oven to cool, there was melted butter all over the pan. But during cooling I think the logs re-absorbed it, because the pan wasn’t at all wet or greasy this morning when i sliced up the cookies.

slices-1I would seriously make these again. But maybe make a double batch because I have a sneaking suspicion these will disappear fast.

This post is part of the Alpha Bakers bake-along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.

Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself, or at least check it out from your local library before deciding.



  1. I am always so impressed when someone has been to culinary school! Ironically, Martha Stewart was making real strudel on her weekly show this past weekend. I can’t even imagine doing that. Plus my cats would have to be locked away because it would be an invitation in their feline minds for great fun. Kudos to you for actually letting the baked strudel cookies sit overnight. They really are better the next day. Great pics!

    1. Thanks Vicki! I wonder how many staff cooks / food stylists Martha had helping her / consulting 😛 And I would also have a 80 pound blind dog trying to figure out was mom was doing.

      My trick for an overnight sit? Bake them last thing at night and put them on top of the fridge so the dogs don’t feel free to have a snack!

  2. Lucky this strudel dough lent itself to being patched 🙂 I had a few holes too but it wasn’t a problem once they baked. I’m impressed you left them overnight too!

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