Strudel Excellent Recipe Lena
Updated: 7 days ago
Since I adore strudels, a delightful pastry that has captured my heart, I feel compelled to share my personal connection to this beloved dessert. Being an original from Vojvodina, a region renowned for its rich culinary traditions, I find that strudels hold a special place in the hearts of many, including myself. The unique blend of flavors and textures in these pastries makes them a staple in our local cuisine, and I can't help but buy more recipes for this delicacy as I seek to explore the various interpretations and techniques that different families and cultures bring to the table.
About Serbian Strudel
Among the many recipes I have collected over the years, one stands out as particularly cherished: it is the recipe passed down from my aunt, a woman whose culinary skills are legendary within our family. I have kept this recipe for years, treasuring it not only for its taste but also for the memories it evokes of family gatherings and celebrations where strudel was always a highlight. My aunt's version of the strudel is a labor of love, requiring careful attention to detail and a passion for baking that she has instilled in me.
Interestingly, my mom has her own approach to making strudel, which differs from my aunt’s method in several ways. Despite these variations, both versions are phenomenal and delicious in their own right. Each time I indulge in a slice of strudel, whether it be my aunt's or my mom's, I am met with a delightful combination of crispy, flaky layers that encase a sweet or savory filling, depending on the occasion. The dough, when prepared correctly, rises beautifully and becomes soft, creating a satisfying contrast to the filling inside.
One of the fascinating aspects of strudel is how the flavors develop over time. In fact, I have discovered that they are even more delectable after they have stood for 1–2 days. This resting period allows the ingredients to meld together, enhancing the overall taste and making each bite a little more indulgent. If you ever find yourself with the urge to make this delightful pastry, I wholeheartedly encourage you to follow my aunt’s recipe. It is a journey worth embarking on, filled with the promise of delicious results that will surely impress anyone fortunate enough to enjoy a slice.
Conclusion
So, gather your ingredients, roll up your sleeves, and prepare to create a dessert that not only satisfies your sweet tooth but also connects you to the rich culinary heritage of Vojvodina. The experience of making strudel is as rewarding as the final product, and I assure you, it will become a cherished addition to your own recipe collection.
Ingredients: medium, total time: 140 min, 15 persons
Dough:
700-800 g of flour
a cube of fresh yeast/ 40 g
300 ml of milk
1 whole egg
2 egg yolks
1 grated lemon zest
100 ml oil
1 teaspoon salt
5 Tablespoons of sugar for the dough
For the Poppy Seed Filling:
600 g of poppy seeds
6 Tablespoons sugar
some milk/100 ml
100 g of raisins
Walnut filling:
350 g of ground walnuts
Honey to taste
1 Tablespoon sugar
1 vanilla sugar/10 g
A little milk or water/ 100 ml
Preparation:
Dissolve the yeast in lukewarm milk, adding a tablespoon of sugar and flour. Allow the mixture to rest in a warm environment for approximately 15 minutes until the yeast activates.
Beat the egg yolks with 4 tablespoons of sugar, then incorporate a small amount of oil. Gradually mix in the flour and the risen yeast mixture with milk.
Thoroughly knead the mixture until the dough is smooth. Let the dough rise in a warm place for 40 minutes.
Heat a cup of milk, add 6 tablespoons of sugar and 600 g of poppy seeds, and stir over low heat for 10–15 minutes. Subsequently, add the washed raisins.
Divide the dough into two portions. Roll each portion to the thickness of a finger, spread with the filling, and then roll into a log. Lightly seal the ends to prevent the filling from escaping.
Prepare a baking tray with parchment paper and place the strudels on it. Allow them to rest for 30 minutes.
Preheat the oven to 180 °C. Brush both strudels with egg yolk prior to baking and bake for 40 minutes.
NOTE:
Raisins can be combined with a poppy seed filling, if desired.
This strudel can also be made with walnuts, or one can choose to make one strudel with poppy seed filling and another with walnut filling, which is my usual approach.
Keep the rest of the strudel covered with a cotton cloth at room temperature or in a cool place.
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