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Strudel Recipe

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This recipe for Strudel is from Alle Zum Essen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups flour
2½ tablespoons salad oil
1 teaspoon salt
3½ cups lukewarm water
1 pound butter melted

Cheese Filling (enough for 2 strudels):
32 ounces creamed small curd cottage cheese, 2 eggs, 1 cup sugar (to taste), pinch of cinnamon, plum jam or sweetened drained sour cherries

Apple Filling (enough for 1 strudel):
5 apples, 1 cup buttered and toasted bread crumbs, 1 cup sugar,small amount cinnamon

Apple Filling with Poppy seeds (enough for 1 strudel):
Apple filling as above, ¾ cup ground poppy seeds, 4 tablespoons sugar (or to taste) and pinch cinnamon

Cabbage Filling (enough for 1 strudel):
1 medium cabbage, salt to taste, 2 tablespoons oil
Directions:
Directions:
Prepare the pastry:
Put pastry ingredients into large bowl. Add a little water at a time into the ingredients in the bowl. May need to add a couple of additional tablespoons of water. Knead pastry until smooth and soft in a stand mixer. Cut into 4 parts and knead each a little. Put on a floured surface. Let stand at least ½ hour. Cover with warmed 13 x 9 inch pans to allow for rising.

Cover table with a cloth. Sprinkle cloth with flour. Roll pastry on cloth until about 20” in diameter. Melt 1 pound butter; use about ¼ for each strudel. Brush a little melted butter onto the rolled pastry including the edges. Then stretch slowly until tissue thin and hanging over edge of table. Let dry for 5 minutes. Add ingredients as below. Roll up and put into buttered pan. Brush top and sides with melted butter. Bake at 350° for about 45 minutes to 1 hour. Serve hot. Or put into freezer and bake anytime.

Cheese Filling:
Mix ingredients excluding jam and cherries. Plop spoonfuls of the cheese filling and either plum jam or sweetened sour cherries on the pastry.

Apple Filling:
Slice apples in small pieces; add the sugar and cinnamon.Sprinkle the pastry with buttered toasted bread crumbs followed by the apples.

Poppyseed and Apple Filling:
Mix poppy seeds, sugar and cinnamon. Sprinkle on pastry. Add apple filling onto the pastry.

Cabbage Filling:
Chop 1 medium cabbage and salt. Let sit for ½ hour. Gently squeeze out juice. Sauté in 2 tablespoons oil until brown. Season to taste with black pepper. Cool and sprinkle over the pastry.
Number Of Servings:
Number Of Servings:
Enough for 4 strudels
Personal Notes:
Personal Notes:
Kaitlyn adds some fun and delight to strudel making helping us to ignore the holes we make while stretching the pastry.

 

 

 

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