STRUDEL DOUGH
Any filling can be baked inside this easy, basic strudel dough!
Provided by Louise
Categories World Cuisine Recipes European Austrian
Time 45m
Yield 36
Number Of Ingredients 7
Steps:
- In a large bowl, sift together all-purpose flour, baking powder and salt.
- Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
- Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
- Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.
Nutrition Facts : Calories 49 calories, Carbohydrate 7 g, Cholesterol 15.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 43.3 mg, Sugar 0.4 g
OKTOBERFEST STRUDELS
My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 strudels (3 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.
Nutrition Facts :
STRUDELS (GERMAN)
My grandma's recipe. We always had this when we'd butcher chickens. Grandma would fry up the hearts and livers and then make strudels--what a treat!
Provided by Sheila Kremer
Categories Other Side Dishes
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Mix ingredients in order given, mixing well after each addition. Knead well and let rest in bowl. Dust a surface with flour and divide dough into 4 portions. Roll out dough thin and spread thinly with soft lard. Let rest awhile covered with clean, white dish towel.
- 2. In an electric fry pan, add 1 1/2 tablespoons lard, 1/2 teaspoon salt and about 4 - 5 cups potatoes, peeled and cubed, and 1 onion, chopped. Add enough water to cover potatoes. Bring to a boil.
- 3. Pull strudel dough thin, working out from the center. Be careful not to tear the dough. Smear the dough thinly with a little soft lard and roll up like a jelly roll. Repeat this with each of the dough balls. Cut into 2 inch pieces and put on top of potatoes. Cover tightly and cook 20 to 25 minutes. Do not lift lid while cooking. When you hear the frying pan start to "fry" they are done. Uncover slowly and serve.
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