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Fresenburg Bakery Hungarian Nut Strudel
10 oz. (about 2 2/3 C.) very finely ground pecans
1/3 C. packed plus 1 T. brown sugar
1/4 C. plus 1 T. granulated sugar
1/2 C. milk
1 recipe Fresenburg coffeecake dough (see recipe on main page)
1 T. butter, melted
egg wash (1 egg beaten with 1 T.milk)
In a heavy saucepan over medium heat, stir together nuts, sugars and milk; cook until slightly thickened, about 7 minutes. Let cool.
Cut dough in half; roll out each piece to 10 by 14 inches on a lightly floured surface. Brush with melted butter to within 1/2 inch of edge. Distribute half of the nut filling over the butter on each sheet of dough. Roll up, jellyroll fashion, starting at one narrow end; brush final edge lightly with egg wash and pinch to seal. Place rolls, seam-side down, on a parchment-lined baking sheet; flatten slightly and pinch ends to close. Cover strudels; let rise in a warm place 15 to 20 minutes.
Meanwhile, preheat oven to 350°F.
Cut slits across tops of strudels at 1 1/2-inch intervals, about 3/4 inch deep. Brush strudels with egg wash; bake about 25 minutes, until golden brown. Let cool. Dust with powdered sugar before serving.
Yield: 2 strudels.
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