German Nut Strudel

I had a hard time sleeping last night.  I kept tossing and turning and checking the clock.  My mind was just too excited for today.  THE FIRST DAY OF SCHOOL!!!  Like the Office Depot commercial sings, “It’s the most wonderful time of the year…..”
After I dropped the kids off at school, I headed to the gym with a noticeable smile on my face and lilt in my step….and I was surrounded by many other mothers with similar personas.  Should I feel a bit guilty about this rejoicing?  Probably, but I won’t let that realization ruin my day!

This is an old family recipe from my German heritage that my Mom would make for me on special occasions.  While my children would never categorize the first day of school as special, I felt I should send them off with a little extra breakfast love.

So now that my two year old down for his nap, I have a list of stuff to get done without INTERRUPTION!  What a concept!  Joy, joy, joy!


German Nut Strudel

from Dorothy Steiner
(makes 2 large strudels)
Dough:
4 C flour
1 C butter
1 Tb sugar
1 tsp salt
3 egg yolks
1 C milk
1 package yeast
Filling:
3 egg whites
1 C sugar
1 lb nuts, ground
2 Tb cinnamon
1. With a pastry cutter, cut together the flour, butter, sugar and salt in a large bowl.  Add the yolks, milk and yeast to form a dough.  Mix well and form into a disk.  Wrap well with saran wrap and put in the fridge overnight.
2.  In the morning, remove dough from fridge.  Make the filling by beating the egg whites until soft peaks form and slowly adding the sugar and beating until stiff peaks form.  Add the nuts and cinnamon and mix gently to combine.  
3.  Cut dough in half and roll out into a large rectangle.  Spread half of the filling over the rectangle then tightly roll the dough width wise into a log.  Repeat with other half of dough.
4.  Allow strudels to rise for 1 1/2 hours then bake at 325 degrees for 35-40 minutes until golden brown.  Frost with powdered sugar icing if desired.

Comments

  1. Anonymous says

    I am a bit confused as to how to add the yeast. Do you heat the milk and add the yeast to it before adding it to the dough or do you add it dry? Thanks, Debbie

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