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Poppy Seed or Walnut Strudel
by
Joseph
Psotka,
20 Jun
2012
There are
already two of these strudels on
the DVHH web site, but my recipe
is slightly different so I will
give it here for two strudels:
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-
1 tablespoon sugar
-
3 teaspoons yeast
-
¼ cup warm water
-
2 heaping cups flour
(approximately)
-
¼ pound butter
-
½ teaspoon salt
-
2 egg yolks (use the white
to spread on the strudel
outside skin, halfway
through the baking)
-
½ cup sour cream
-
2 tablespoons sugar
Dissolve yeast in warm water
with 1 tablespoon sugar,
let stand a bit.
Mix flour and butter by hand.
Make a well in the center of the
flour; combine rest of the
ingredients, adding enough flour
or sour cream to make a fairly
loose dough.
Knead until smooth and elastic.
Let rise covered until doubled
(about one hour). Divide in half
and roll each to ¼” thickness.
It helps to refrigerate the
dough for a few hours to make it
firmer before you roll it.
When rolling, roll ends a little
bit ahead of center, pinching as
you go into a 10" by one foot
rectangle, about ¼ inch thick.
Spread with half the filling
(ingredients below). Roll up and
seal edges. Place on greased and
lightly floured baking sheet.
Repeat with remaining dough.
Let rise until doubled (1 -2
hours). Bake at 350° F for
approximately 50 minutes. After
approximately ½ hour has passed,
paint the strudel with egg
white. If it is too brown,
turn down to 300 degree F.
Poppy Seed Filling
Half and apple cut into small
cubes (this keeps the strudel
moist!)
Note: I do not cook the filling
first, just sprinkle it on the
dough.
Walnut Filling
The same strudel dough can be
used with a walnut filling. For
each strudel use 1 ½ cups of the
mixture:
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 20 Jun 2012] |
