Soft Hungarian Strudels - with a lot of Filling

##Decadent Hungarian Strudels Overflowing with Filling

Soft Hungarian Strudels with a lot of Filling

• Delightful strudels featuring minimal dough and abundant filling. Crafted from shortcrust pastry, these strudels are prepared effortlessly and with genuine pleasure. This recipe includes options for both walnut and poppy seed fillings. These strudels, known as "bajgle," are popular in Vojvodina, my place of origin. Predominantly made by Hungarians, this culinary tradition has spread throughout our region due to the significant Hungarian community. Please follow the recipe.

Soft Hungarian Strudels with a lot of Filling

Ingredients: simple, total time: 100 min.

Raising Yeast:

• 50 ml lukewarm milk

• 1 tsp powdered sugar

• 1/2 bag dry yeast/ or 15 g fresh yeast

Mix all and cover, let it stand 10 minutes.

Dough:

• 120 g butter/ diced

• 350 g flour / type 500

• 40 g powdered sugar

• pinch of salt

• 1/2 tsp lemon peel/ grated

Mix all ingredients well. Then add:

• 1 egg and raising yeast

Soft Hungarian Strudels with a lot of Filling

Make Dough:

1. Knead the dough thoroughly by hand for approximately 5 minutes.

2. Transfer the dough to the work surface and continue kneading until it becomes smooth.

3. Using a knife, gather pieces of dough, add them to the main portion, and proceed with kneading.

4. Shape the kneaded dough into a ball, sprinkle with a little flour, and knead again until the dough is no longer sticky.

5. Divide the dough into two equal parts, shape each into a ball, and place them in freezer bags. Refrigerate for 30 minutes.

6. Meanwhile, prepare the filling.

Syrup:

1. In a small saucepan, combine 200 ml of water (or milk) with 250 g of sugar. Bring the mixture to a boil, then continue to cook for an additional 3 minutes.

Filling with Walnuts and Poppy Seeds:

Walnuts:

• 200 g of ground walnuts

• 1 tsp lemon peel/ grated

• 1/2 tsp cinnamon

• 1 bag vanilla sugar/ 10 g

Poppy Seeds Filling:

• 200 g of ground poppy seeds

• 1 tsp lemon peel/ grated

• 1/2 tsp cinnamon

• 1 Tbsp plum jam

• 1 bag vanilla sugar/ 10 g

Make Filling:

1. Distribute the ingredients for the filling into two separate bowls as described.

2. Add two ladles of the prepared syrup to each bowl, adjusting the quantity if needed.

3. Ensure the filling is sufficiently thick to prevent it from spilling out of the strudel; it should not be runny. If desired, you may simmer the filling over low to moderate heat for a few minutes to achieve the desired thickness. Alternatively, you can substitute milk for water, using half the specified amount for each filling.

Processing:

1. After the designated resting period, use a rolling pin to roll out the dough as thinly as possible.

2. Evenly distribute the poppy seed filling across the entire surface.

3. Fold all edges inward by 1.5 cm and roll the dough from the longer side into a log.

4. Place the rolled dough on baking paper in a greased baking dish.

5. Repeat the process for the walnut strudel.

6. Beat one egg and use a brush to coat both strudels thoroughly.

7. Bake in a preheated oven at 180 °C for 25 minutes, or until they are well browned.

8. During the first 15 minutes of baking, cover with aluminum foil. Remove the foil 10 minutes before the end of the baking time and continue baking until done.

9. Once baked, cover the hot strudel with a slightly damp, clean cotton cloth and allow it to cool completely before slicing.

10. Optionally, dust with powdered sugar before serving.

Buon appetito!

Soft Hungarian Strudels with a lot of Filling

NOTE:

• Keep the strudel in an airtight box with a lid, in a dry place.

#soft #strudels #with #lot #of #filling #hungarian #strudels #delicious #simple #dessert #cake #strudel #homemade #easy #tasty #blog #foodblogger #dessertlover #cakelover #hungarianfood#coffeetimelena #coffeetimewithlenaallin1

• Use the contact form for questions or advice.

• I would be happy if you would comment on my recipes and put like.