Best 2 German Strudels Recipes

German strudels are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. They are made with a light and flaky dough that is filled with a variety of sweet or savory ingredients, such as apples, cherries, cheese, or meat. German strudels are a popular street food in Germany and can also be found in many bakeries and restaurants. They are a perfect way to experience German culture and cuisine.

Here are our top 2 tried and tested recipes!

STRUDELS (GERMAN)

Strudels (German) image

My grandma's recipe. We always had this when we'd butcher chickens. Grandma would fry up the hearts and livers and then make strudels--what a treat!

Provided by Sheila Kremer

Categories Other Side Dishes

Time 2h30m

Number Of Ingredients 8

Ingredients

2 c flour
2 eggs
1/2 tsp salt
1 tsp baking powder
1/4 c water, or more to make a soft dough
soft lard for spreading on dough
4-5 c potatoes, peeled and cubed
1 onion, chopped

Steps:

1. Mix ingredients in order given, mixing well after each addition. Knead well and let rest in bowl. Dust a surface with flour and divide dough into 4 portions. Roll out dough thin and spread thinly with soft lard. Let rest awhile covered with clean, white dish towel.
2. In an electric fry pan, add 1 1/2 tablespoons lard, 1/2 teaspoon salt and about 4 - 5 cups potatoes, peeled and cubed, and 1 onion, chopped. Add enough water to cover potatoes. Bring to a boil.
3. Pull strudel dough thin, working out from the center. Be careful not to tear the dough. Smear the dough thinly with a little soft lard and roll up like a jelly roll. Repeat this with each of the dough balls. Cut into 2 inch pieces and put on top of potatoes. Cover tightly and cook 20 to 25 minutes. Do not lift lid while cooking. When you hear the frying pan start to "fry" they are done. Uncover slowly and serve.

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

Ingredients

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!

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your strudel. Use fresh, ripe fruit, high-quality flour, and unsalted butter.
Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients just until they come together, then stop.
Chill the dough before rolling it out: Chilling the dough will make it easier to roll out and prevent it from shrinking in the oven.
Roll the dough out thinly: The thinner the dough, the more flaky it will be. Roll the dough out to a thickness of about 1/8 inch.
Brush the dough with melted butter: Before adding the filling, brush the dough with melted butter. This will help the filling stick to the dough and prevent it from drying out.
Don't overfill the strudel: Overfilling the strudel will make it difficult to fold and seal. Fill the strudel with just enough filling to create a slight bulge.
Bake the strudel until it is golden brown: The strudel is done baking when the crust is golden brown and the filling is bubbling.

Conclusion:

German strudels are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dessert. With a variety of fillings to choose from, there is sure to be a strudel that everyone will love. Whether you are a beginner or an experienced baker, these tips will help you make a perfect strudel every time.