Puff pastry for strudel

Strudel is an Austrian dough dish that is somewhat similar to our dumplings, but very distantly. This is if they are boiled or added to second courses. As a rule, we are accustomed to consider boiled dough as a strudel, I don't know why. In general, strudel is considered a dessert dish, it is food with different fillings, baked in the form of a roll. Someone refers it to German cuisine, but this is Austrian cuisine.
I want to offer you a very useful culinary recipe – strudel dough.
I usually make this dough myself in a bread maker, but it can also be prepared simply with my hands.
Sift the flour into a bowl through a sieve, add salt to it. Separately, beat the egg with a whisk. We make a hole in the flour and pour the beaten egg into it. Squeeze lemon juice here, as well as vegetable oil. After that, we begin to knead the dough, gradually diluting it with warm water. Less water may be required.
The dough should be soft and sticky at first. But it still has to lag behind the walls of the dishes. Now we put the dough on the table, sprinkled with flour, and again knead it a little with our hands. Knead until the dough stops sticking to your hands.
We twist such a thick sausage from the dough and beat it flat on the table surface. After rolling into a ball, cover with a napkin and let stand for half an hour in a warm place.
Take a linen napkin, sprinkle it with flour, spread the dough and roll it out. Periodically we lift and turn over the resulting layer. As a result, we should get a very thin layer of dough, which can be cooked further – add fillings and bake or roll into rolls and cook.