German Nut Strudel Nußstrudel Recipes

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STRUDELS (GERMAN DUMPLINGS)



Strudels (German Dumplings) image

Make and share this Strudels (German Dumplings) recipe from Food.com.

Provided by Rhonda Scheurer

Categories     Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

1 cup water
1 teaspoon salt
1/2 teaspoon baking powder
flour, to thicken
1 tablespoon vegetable oil
3 potatoes, peeled and cubed
1/2 medium onion, diced
1 teaspoon salt
1 teaspoon pepper
3 tablespoons lard

Steps:

  • Mix water, salt, baking powder and flour to form dough.
  • Knead dough on floured surface until elastic.
  • Set aside and cover with wax paper for approximately 20 minutes.
  • Roll dough out with rolling pin until it's as thin as you can make it.
  • Rub a small amount of oil on top.
  • Pull dough out, starting on edges.
  • When it's pulled thin, stretch it out on the counter and anchor it on the ends (with water glasses or bowls).
  • Flip it lengthwise 3 or 4 times into 1" wide strips.
  • Slice off strip and cut into 2" pieces.
  • Repeat until no more dough is left.
  • Heat 1 tablespoon lard in frying pan at maximum heat and then turn down to setting 4.
  • Fry dough in lard, adding lard as needed.
  • Remove and let stand in a bowl.
  • Heat 1 tablespoon lard in large pot on setting 6.
  • Add onions and saute until they start to brown, then add potatoes.
  • Add water to cover potatoes, salt and pepper.
  • Cook covered until potatoes are half cooked (approximately 15 minutes).
  • Add 2" water and bring to boil.
  • Add dough pieces and cook covered for 1/2 hour on setting 4.

Nutrition Facts : Calories 164.7, Fat 8.8, SaturatedFat 2.8, Cholesterol 6.1, Sodium 813, Carbohydrate 19.9, Fiber 2.6, Sugar 1.2, Protein 2.3

GERMAN STRUDELS



German Strudels image

This is an old family recipe of my aunt's. Almost all of my relatives are German and this is one of the original recipes used for family dinners! Especially good with chicken and cream gravy. You can also make them to the point after rolling and cutting and freeze on cookie sheets, then transfer to plastic bags.

Provided by myangelhayden

Categories     < 4 Hours

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 ounce dry yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup warm water
1 egg
1 3/4 cups flour
2 cups diced potatoes
1/2 cup diced onion
1 tablespoon salt
1 teaspoon pepper
1/2 cup vegetable oil

Steps:

  • Combine yeast, salt, sugar, water, egg, and flour to make dough.
  • Divide the dough into small balls.
  • Let rest for a while.
  • Roll balls to about 1/4 inch thick and spread with warm oil.
  • Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
  • Once the dough is stretched, roll it like you would for cinnamon rolls.
  • Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
  • Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.
  • Add water to cover the potatoes and bring to a boil.
  • Once water is boiling lay strudels on top of potatoes in two layers.
  • Water should nearly cover strudels.
  • COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
  • YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
  • Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
  • Enjoy!

BIRNEN - NUSS STRUDEL - AUSTRIAN PEAR AND WALNUT STRUDEL



Birnen - Nuss Strudel - Austrian Pear and Walnut Strudel image

A wonderful Austrian pastry, allthough not as famous as it's cousin, the Apple Strudel. To make the dough used to be a difficult process; it needed to be rolled out so thin that you could read a newspaper through it! Luckily, today we have puff pastry available; to make a strudel is easy as pie. Use pecans or hazelnuts instead of walnuts and whatever jam you like. Serve at room temperature, dusted with confectioners sugar and whipping cream on the side.

Provided by gemini08

Categories     Dessert

Time 40m

Yield 1 strudel, 8-10 serving(s)

Number Of Ingredients 10

1 sheet puff pastry, thawed
3 ripe pears, peeled and cored
1 tablespoon butter
1/4 cup fine sugar
1/2 cup fresh white breadcrumbs
1/3 cup grated nuts (walnuts, pecans, hazelnuts)
1 egg, for eggwash
2 tablespoons raspberry jam
1 tablespoon lemon juice
confectioners' sugar, for dusting

Steps:

  • Cut pears into thin slices, toss with the lemon juice.
  • Melt the butter in a skillet, gently saute the bread crumbs until golden, set aside.
  • In the same pan, toast the nuts until fragrant, add to the bread crumbs. Add pears and sugar, toss to combine.
  • Roll out the puff pastry, spoon the nut mixture on it, keeping a one inch margin. Lightly warm the jam and spoon over the crumb/nut/pear mixture.
  • Brush the margins with egg wash, fold the short ends over the filling, then roll up, starting at the long side.
  • Carefully lift onto a lined baking sheet, seam side down, brush with egg wash, and with the use of a fork, make several vent holes in the dough.
  • Bake in a preheated oven at 400F/200C for @ 20 - 25 minutes until golden.
  • Dust with confectioners sugar and serve warm.

Nutrition Facts : Calories 320.8, Fat 16.9, SaturatedFat 4.5, Cholesterol 27.1, Sodium 153.1, Carbohydrate 39.9, Fiber 3.8, Sugar 17.8, Protein 4.6

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