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Carsolina Strudel Lena

Updated: Mar 5

  • Carsolina strudel is originally from Austria, it is mostly consumed in the region of Friuli Venezia Giulia, the people of Trieste adore it. It is very easy to make and very tasty. It's nice that you have to wait for the dough for 2 hours, but during that time you can do some other tasks. Follow recipe.

Ingredients: simple, total time: 60 min.
  • 250 g of flour

  • 1 egg

  • 100 g breadcrumbs

  • 150 g butter

  • 30 pine nuts

  • 40 g of sugar

  • 80 g of raisins

  • 80 g of chopped walnuts

  • 60 g grated carob

  • 30 g of powdered sugar

  • 1 bag vanilla sugar/ 10 g

  • cinnamon to taste

  • 3.5 g salt

  1. Sift and accumulate flour on the table; make a depression in the middle and break the egg with 3.5 g of salt.

  2. Slice the egg with a knife and let it soak into the flour, knead the dough with your hands until you get a smooth, homogeneous dough.

  3. Wrap the dough in a damp napkin and let it rest in a cool place for 2 hours. Melt the butter and breadcrumbs over moderate heat and leave to cool.

  4. After 2 hours, roll out the dough to a thickness of 3-4 mm. on floured baking paper and arrange pretzels with melted butter, sugar, raisins, walnuts, and carob, vanilla sugar, and a pinch of cinnamon. Wrap a little dough on all sides so that the filling does not fall out. Bake the strudel at 180 °C for 30 minutes. When it cools, you can sprinkle it with powdered sugar then, cut it to a width of 2 cm.

Buon appetito!

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