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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

STRUDEL ON ROAST Recipe

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This recipe for STRUDEL ON ROAST is from HOPP FAMILY COOKBOOK , 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:  
½ c butter (or more)
3 c raw potatoes
2 - 3 c meat, preferably leftover roast cut in small pieces, or chicken or pork
½ c water
2 t salt
¼ t pepper
4 eggs
3 c flour, more or less
Directions:
Directions:
In a bowl beat eggs, water, and 1 t of salt until frothy. Add enough flour to form a medium, stiff dough. Roll out dough on floured board until very, very thin, about ⅛ inch thick or thinner. Spread the butter with a pastry brush, roll up like a jelly roll. Cut into 2-inch lengths with a knife. Place on top of potatoes and meat mixture. Place in oven with covered roaster, about 45 minutes at 325 degrees. Remove lid for about 10 to 15 minutes to slightly brown strudels. If potatoes and meat are a little dry, add a little more water. This may be served with canned prunes, heated to boiling point.

Anna Margaret Hopp

 

 

 

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