Croatian Walnut, Hazelnut, And Poppyseed Strudels

Croatian Walnut, Hazelnut, And Poppyseed Strudels
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Dragica Dominić, the 72-year-old chef at Restaurant Međimurski Dvori in Lopatinec, Croatia, has been making these traditional strudels all her life. In addition to the classic fillings of walnuts and poppyseeds, she makes a version with hazelnuts. Other studel fillings include apples, various kinds of fruit jam, pork cracklings, cheese, and carob.
Servings
8
servings
Croatian Walnut, Hazelnut, and Poppyseed Strudels
Ingredients
  • 4 egg yolks
  • 3 1/2 ounce sugar
  • 8 1/2 tablespoon butter
  • 1 lemon
  • 1/3 cup plus 1 teaspoon milk
  • 1 1/2 ounce fresh yeast
  • 2 1/2 cup all-purpose flour
  • salt
  • butter, to grease the baking tin
  • 7 ounce ground walnuts
  • 2 1/2 ounce sugar
  • 1/2 teaspoon ground cinnamon
  • 3 1/2 ounce milk
  • 7 ounce ground poppy seeds
  • 2 1/2 ounce sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup milk
  • 7 ounce hazelnuts
  • 3 1/2 tablespoon sugar
  • 2 egg whites
Directions
  1. Mix the egg yolk, sugar, butter, and grated lemon rind with an electric mixer until frothy.
  2. Mix well the crumbed fresh yeast in 50 milliliters (1.75 fluid ounces) warm milk. Mix the flour and some salt.
  3. Add flour and the remaining milk to the egg yolks and butter cream, mixing constantly. Add diluted yeast at the end.
  4. If necessary, work the dough with your hands. Let rise in a warm place for an hour.
  5. Mix the dry ingredients, then pour hot milk over them. Mix well.
  6. Mix the dry ingredients, then pour hot milk over them. Mix well.
  7. Briefly bake the hazelnuts in a pan.
  8. Put baked hazelnuts on a kitchen towel and use the towel to peel off the shells.
  9. Grind hazelnuts thoroughly and mix with sugar.
  10. Beat the egg whites firmly and slowly mix with the hazelnuts and sugar to get an even mass.
  11. To make the strudel:Preheat oven to 180 degrees C (350 degrees F).Knead the risen dough and divide in three equal parts.
  12. Roll each part on a floured surface until 1/4 inch thick.
  13. Distribute one filling evenly on each part of dough, leaving 1 centimeter (3/8 inch) from the edge empty.
  14. Fold a 2-inch section of the dough over the filling and continue likewise until fully rolled.
  15. Move the strudels into a buttered baking pan (34×21 centimeters or 13×8 inches), seam side down. Let them rise in a warm place for about 30 minutes.
  16. Bake for about 50 minutes.
  17. Note: If necessary, when half-baked, cover the strudels from above with some baking paper so that they do not burn.
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