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Strudel with Carob Lena

Updated: Feb 14

  • I got this recipe from my mom and it's amazing! The dough is soft, tasty, and fragrant, and the filling is divine. It is extremely easy to make, and is ready quickly! Wonderful soft strudel with carob, walnuts, and raisin filling. This is how it is mostly made in our Vojvodina and is very tasty. From nuts, you can combine hazelnuts and almonds. Instead of raisins, you can add cranberries or any other dried fruit of your choice. Carob as food is extremely healthy and helps to reduce cholesterol, triglycerides, reduces increased blood pressure, as a food it can serve as a diuretic, it does not contain caffeine and is rich in fiber, polyphenols, and calcium. Read more about carob here. Follow the recipe.

Ingredients: simple, total time: 115 min., 32 serving

For Yeast Rising:

  • 22 g fresh yeast/ or 1 Tbsp dry yest

  • 150 ml of warm milk/ total 280 ml, other half going for dough

  • 1 Tablespoon of sugar

  • 1 Tablespoon of flour

  • Stir ingredients with warm milk and let it rise about 15–20 minutes. During this time, prepare the ingredients for the dough, and later, when the yeast has risen, you will add it as well. You need a deeper and bigger bowl.


  • 1 egg

  • 1 lemon/ grated peel

  • rising yeast

  • 1 bag vanilla sugar/ 10 g

  • rest of 130 ml warm milk

  • 100 ml yogurt

  • 50 ml of oil

  • 350 g flour/ total 600-700 g

  • 5 g baking powder

  • 1/2 teaspoon of salt

  • Stir well all ingredients with wooden spoon, beat the dough without lumps then add a rest of 350 g flour and move on to hand mixing.

  • When the dough has become uniform and smooth and separates from the bowl, cover with transparent foil. Let the dough rise for about 30–40 minutes.

  • During this time, prepare the carob filling.


  • 175 g carob

  • 120 g granulated sugar/or 12 Tablespoon

  • 275 ml warm milk

  • 1 bag vanilla sugar/ 10 g

  • 60 g chopped raisins+ Irish cream liqueur or rum/ optional

  • 100 g ground walnuts


  1. Soak the raisins in a small bowl with liqueur, leave for about 30 minutes. You only require enough liqueur to cover the raisins. If you don't want to use alcohol because of the children, just soak them in water. After the time has passed, strain, without squeezing, and cut into pieces.

  2. Add sugar, vanilla sugar to the milk, cook on a slightly moderate heat. As soon as the milk starts to form a curd, gradually add the carob and stir constantly. When the mixture is uniform, add ground walnuts, chopped raisins, stir into a homogeneous mixture, remove from heat, let it cool down a little. Cook for about 15 minutes in total.

  3. When the filling has become lukewarm and the dough has risen, take it out of the bowl, knead it a little with your hands and make a ball. Divide the dough into two parts. Flour the work surface. Take half of the dough, make a ball shape and work it a little with your hands and spread it with a rolling pin to 5 mm in a circular or rectangular shape. Apply the filling on the dough and make sure that the thickness of the filling is about 6 mm. If you like less filling, spread it thinner. I always apply more so that there is more filling than dough.

  4. Roll up a little of the side of the dough from all sides, then roll into a roll. Grease the pan with a cube of butter and a little flour. You can use lard instead of butter. Shake off the excess flour from the pan and insert the roll. Repeat the same with the other half of the dough. When the rolls are ready, let them rest for about 25 minutes. Turn on the oven at 180 °C with fan, wait for it to heat up.

  5. Bake about 25 -30 minutes.

  6. If your oven is working harder than above, put aluminum foil and reduce the temperature. During baking check the dough with a toothpick, if it is dry, the strudel is ready!

  7. When the strudel is ready, take it out of the oven, cover it with a damp cloth, to let it cool. Cut into slices and sprinkle with powdered sugar. Enjoy in bites!

NOTE: If your oven works harder, cover it with aluminum foil. You can also make snails from this dough and filling, by cutting them to a thickness of 2.5 cm. Put them to bake on baking paper, so that they form a circle on the paper. Use a small spoon and gently press in the shape of a circle. I had carob filling left over and used it for rolls. If you don't want to make them the same day, pack the filling in a glass bowl with a lid and leave it in the fridge for the next 4 days. You can also freeze it and use it for the next month. If you prefer the taste of walnuts to carobs, no problem, just change the amount the other way around.

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