Meyer's Authentic Hungarian Walnut Rolled Strudel (Dios|
June Meyer's Authentic Hungarian Walnut Rolled Strudel (Dios
4 c Flour
4 tb Sugar
1 c Lukewarm water
2 Eggs slightly beaten
2 Cakes yeast
-regular or dry
1/2 c Soft butter
1 ts Salt
1 lb Freshly ground
2 c Sugar
1 c Boiled milk
1/4 c Melted butter
Every celebration throughout the year will feature traditional rolled
strudels. Walnut and Poppy Seed Strudels are usually served side by side.
They are easy to make, the ground walnuts cooked in milk and butter have a
very different flavor from the roasted walnuts usually topping rolls and
cookie. Nutty flavored, rich and buttery, this is a favorite family recipe
made by many generations. Always made at Christmas time and for Weddings.
Regards, June Meyer.
Crumble yeast in bowl, add water and sugar stirring till mixture liquifys.
Blend flour and butter with wire pastry blender. Mix well, mix in eggs,
salt and yeast. Mix until dough is smooth and leaves side of bowl clean. DO
NOT LET RISE. Divide into four portions and roll each out in a rectangular
shape spread with filling and roll up like Jelly Roll. Prick roll with
toothpick on top and sides to keep roll from splitting while baking. Place
in greased baking pans. BAKE AT ONCE in 350 oven about 30 to 45 min. or
Walnut filling Mix filling in bowl using only 3/4 cup of boiled milk, It
should be thick. If not spreadable use the rest of milk. Divide into 4
portions, one for each dough rollup.
These cakes can be wrapped in foil and stored in the freezer after they are
baked. Hope you enjoy this strudel.
Makes 4 small rolled strudels.
If you try one of my recipes please tell me what you think.
E-Mail me at: firstname.lastname@example.org
Posted to EAT-L Digest 25 November 96
Date: Tue, 26 Nov 1996 22:50:04 -0500
From: Walt Gray