Strudel with Pine Nuts and Seeds
Baking and Desserts | Austrian cuisine
⏳ Time
3 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
Strudel with Pine Nuts and Seeds
Ingredients
- Wheat Flour - 2 cups
- Chocolate eggs - 3 pieces
- Butter - 4 tablespoons
- Sugar - 3 tablespoons
- Water - 2 fl oz
- Safflower Oil - 1 tablespoon
- Pistachios - 8 tablespoons
- Sunflower Seeds - 6 tablespoons
- Honey - 6 tablespoons
Step by Step guide
Step 1
For the dough, mix 2 eggs with 3 tablespoons of sugar, add 60 ml of water, and mix again.
Step 2
In 2 cups of flour, add 2 tablespoons of melted butter. Mix until the flour is crumbly in 'buttery granules'.
Step 3
Add the egg mixture with sugar and water to the flour with butter, knead the dough. The dough will stick to your hands; when all the flour is mixed with the eggs, grease your hands with sunflower oil, knead the dough until smooth, roll it into a ball, and let it rest for 30–40 minutes.
Step 4
Sprinkle a board with flour, place the dough on it, flatten it into a rectangle with your hands, sprinkle with flour, roll it out a bit into a rectangle, and then stretch it with your hands to a rectangle approximately 28 cm long, 19 cm wide, and 0.7–1 cm high.
Step 5
Melt 2 tablespoons of butter and beat one egg separately.
Step 6
In 8 tablespoons of pine nuts and 6 tablespoons of seeds, add 6 tablespoons of liquid honey and mix.
Step 7
Spread the nuts and seeds mixed with honey on the dough, leaving about 3–4 cm from one edge, 6 cm from the other, and 3–3.5 cm on the sides.
Step 8
Fold the side edges first, then the edge where you left 3–4 cm, roll the dough into a log until the filling ends, lift the other edge, and close the strudel. All edges of the strudel should be sealed.
Step 9
Brush with melted butter, then with egg, and transfer from the board to a baking sheet with the buttered side down (seam side down), brush the top of the strudel with melted butter and then with egg.
Step 10
Place in an oven preheated to 356°F for 25–30 minutes.
Step 11
Let the finished strudel cool, trim the egg that dripped while brushing the strudel before baking to match the shape of the strudel. Then place it in the refrigerator.
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