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Cabbage Strudel
To make strudel dough is a rather laborious and difficult undertaking and it takes long experience to master the art. However there are easier ways to make and enjoy home-made Strudels. Many supermarkets and specialty stores sell either Strudel dough or Filo pastry. The pastry of the two is nearly identical, though the size of packaged strudel dough is larger then that of filo pastry. Both can be stored in the freezer for a considerable length of time. A word of caution, however defrosting should be done slowly in the refrigerator. If thawed out at room temperature, the dough leaves tend to become mushy and sticky and cannot be separated. When using a stack of dough sheets, place them on a moistened towel since they dry out very fast. Cover with a damp towel, removing sheets one at a time.
To Prepare and Fill Strudels
Put one sheet of dough on a slightly dampened towel, bush with melted butter and sprinkle with a few very fine breadcrumbs. Place another sheet on top, brush with butter. Sprinkle two-thirds of the sheet with sugar (omit if you bake Cabbage Strudel) and breadcrumbs, then cover the same area with desired filling. Roll up strudel like a Swiss roll starting from the end with the filling. When rolled up, pinch and seal ends, brush with butter and bake at 325° for 30 to 40 minutes until browned.
Serves 6
Ingredients
1/4 lb bacon, diced
1 medium onion, chopped finely
1 teaspoon paprika
salt to taste
1 small head white cabbage, shredded
1/4 cup water
Method
Sauté bacon in a saucepan until fat has rendered. Add onion and continue cooking until onion is golden brown. Stir in paprika, sauté for another minute, add cabbage, water and salt, cover , cook for 15 to 20 minutes until cabbage is cooked and soft. Stir occasionally to prevent sticking.
Fill and bake strudel as following instructions found at the top this page.
Apple Strudel
Serves 6
Ingredients
2lb apples, peeled, cored and chopped
1/4 cup raisins
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup breadcrumbs
1/4 cup melted butter
1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
pinch of salt
Method
Blend all ingredients, then bake strudel following instructions found at the top of this page.
Cherry Strudel
Serves 6
Ingredients
1 cup breadcrumbs
4 tablespoons butter
3 cups pitted black cherries
2/3 cup sugar
1/2 teaspoon lemon juice
pinch of salt
Method
Sauté breadcrumbs lightly in butter, mix with all other ingredients. Fill and bake strudel following the instructions found at the top of this page.
Nut Strudel
Serves 6
Ingredients
1/2 lb walnuts, ground
1/2 cup sugar
1 pinch powdered cloves
1/2 teaspoon cinnamon
1 1/2 teaspoons grated lemon rind
1/2 cup milk or single cream
1 tablespoon rum
Method
Blend all ingredients except rum. put in a saucepan, bring to a boil. Remove from the heat and cool. Stir in the rum. Fill and bake strudel following the directions found at the top of this page.
Cheese Strudel
Serves 6
Ingredients
3 egg yolks
4 tablespoons butter
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup sour cream
pinch of salt
1 teaspoon grated lemon rind
3 tablespoons raisins
1 lb cottage cheese, rubbed through a strainer
3 egg whites, stiffly beaten
Method
Cream the egg yolks with butter, sugar and vanilla until lightly. Blend while whisking sour cream, raisins, lemon rind and salt. Fold in egg whites into the strained cottage cheese, mix well with other ingredients. Fill and bake the strudel following the directions found at the top of this page.
Above quantity should be enough to fill two strudels. Fill and bake strudel as following instructions found at the top this page.