Strudel Lena

Strudel Lena

Discover the Delight of Strudel Lena

My Mom's Strudel Recipe: A Culinary Treasure

• This is my mom's cherished recipe, a time-honored tradition that has been passed down through generations, and it is the foundation upon which I always make my strudels. Each time I prepare this delightful pastry, I am reminded of the warmth of home and the love that goes into every bite.

• The strudels I create using this recipe are not just good; they are consistently great, leaving a lasting impression on everyone who has the pleasure of tasting them. The secret to the strudel's success lies in the dough, which is famously soft and pliable. This particular dough is unique because it requires a gentle touch, allowing it to stretch beautifully without tearing.

• The result is a delicate and flaky crust that envelops the filling, creating a perfect balance of textures. The crust is not just fantastic; it has a golden-brown hue that beckons you to take that first bite. The way it crumbles slightly yet holds its shape is a testament to the care taken in its preparation. As for the filling, it can be customized to suit your preferences, whether you choose a classic apple filling, a rich cherry blend, or even a savory option. Each variation brings its own charm and flavor, making it a versatile dish suitable for any occasion.

• The combination of the soft dough and the delicious filling creates a symphony of flavors and textures that is simply irresistible. While preparing this strudel does take a little more time than some other desserts, I assure you that the effort is absolutely worth it!

• The process of making the dough from scratch, allowing it to rest, and then carefully rolling it out is an experience that connects you with the art of baking. Each step is an opportunity to infuse your love and passion into the dish, which ultimately enhances the flavor. To truly appreciate this recipe, I encourage you to follow it closely. Take your time and enjoy the process, whether you're making it for a special occasion or simply for a cozy evening at home.

Conclusion

• The joy of sharing this strudel with family and friends, and watching their faces light up with delight as they savor each bite, is an experience that cannot be replicated. So, roll up your sleeves, gather your ingredients, and embark on this delicious journey of making strudels that will leave everyone asking for seconds!

Ingredients: simple, total time: 150 min.

Dough:

• 700-800 g flour

• 1 cube of yeast/ 42 g

• 300 ml milk

• 1 whole egg

• 2 yolks

• 1 grated lemon peel

• 1 vanilla sugar/ 10 g

• 100 ml oil

• 1 teaspoon of salt

• 4-5 teaspoons sugar

For Poppy stuffing:

• 6 Tablespoons sugar

• a little milk, 100 ml optional

• 600 g of poppy seeds or walnuts

• 100 g raisins

Strudel Lena

Preparation:

Dough:

1. Dissolve the yeast in lukewarm milk, add a teaspoon of sugar and a small amount of flour. Allow the mixture to sit in a warm location for 15 minutes to enable the yeast to rise.

2. Simultaneously, whisk together 2 egg yolks, 1 whole egg, the zest of 1 lemon, and vanilla sugar with 4 tablespoons of sugar. Incorporate the oil and a pinch of salt, mixing thoroughly. Gradually add the flour, spoon by spoon, and then incorporate the risen yeast mixture with the milk.

3. Gently knead the dough and set it aside, covered with a cloth or foil, in a warm place. Allow it to rise for 40 minutes.

4. Once the dough has risen, roll it out slightly with a rolling pin and let it rise again briefly for 15 + 20 minutes. Meanwhile, prepare the filling.

Fill:

1. Thoroughly heat a cup of milk, then add 6 tablespoons of sugar and 600 g of poppy seeds, stirring continuously for 5–10 minutes. Incorporate the washed raisins.

2. Prepare the dough, create two portions, and roll each into a rectangular shape.

3. Evenly distribute the filling over the dough, ensuring the dough maintains a thickness of approximately 1 cm. Roll it up and place it in a greased pan, allowing it to rise slightly.

4. Repeat the process with the second portion of dough. Bake at 180 °C for 30-40 minutes, depending on your oven.

5. Optionally, brush the top of the strudel with a beaten egg for an enhanced color.

Buon appetito!

NOTE:

• If you are making it with walnuts, then you will need the following for the filling

• 600 g of ground walnuts

• 5 Tablespoons of sugar

• 1 bag vanilla sugar/ 10 g

• Milk or water, 100 ml, as needed

• Grind the walnuts well. Put them in a deeper pan. Pour in water or milk, add 5 tablespoons of sugar, add vanilla sugar, and stir well until you get a thick mixture, then turn off the heat and leave the filling to cool a bit.

• Cover the rest of the strudel with aluminum foil and keep it in a cool place for up to 3-4 days.

Strudel Lena

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