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Lena Staal, Gitte Jakobsen
Home Food & Drinks Recipes Cooking Styrian potato and nut strudel

Styrian potato and nut strudel

Rezept
Nüsse
Strudel

Thanks to a dash of nut schnapps, this juicy strudel becomes a slightly tipsy treat.

Redaktion

For the potato dough

Ingredients (4 servings)
500 g Potatoes, floury
30 g Butter
40 g Wheat semolina
1 Egg
100 g Powdered sugar
1 packet Baking powder
150 g Flour, non-slip
Salt

For the nut filling

Ingredients (4 servings)
150 g Walnuts, grated
100 g Hazelnuts, grated
80 g Fine crystal sugar
150 ml Milk
1 pinch Cinnamon
3 tablespoon(s) Raisins
3 tablespoon(s) Nut brandy, alternatively rum

For baking

Ingredients (4 servings)
1 Egg, whisked
A little melted butter
  • To make the dough, boil the potatoes until soft, peel while hot and press into a bowl using a purée press. Add the butter in flakes and leave to cool slightly. Meanwhile, for the nut filling, mix all the ingredients well in a bowl and leave to infuse.
  • When the potato mixture has cooled, knead with the semolina, egg, sugar, baking powder, salt and flour to form a firm dough. Add a little more flour if necessary. Leave to rest in a cool place for 30 minutes.
  • Roll out the dough on a well-floured board, not too thinly, into a rectangle, spread the filling on top and roll into a strudel. Brush with the egg, prick several times with a fork and bake in a preheated oven at 180 °C top and bottom heat for approx. 40 minutes until golden brown. Brush with a little melted butter just before the end of the baking time.
  • Tastes best the day after baking, when everything is well done!
  • Sprinkle with powdered sugar before serving.
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