Raisin Rolled Strudel

Hungarian Raisin Rolled Strudel Recipe | Delicious and Easy-to-Make

Region / culture: Hungary | Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 4

Introduction

Raisin Rolled Strudel is a delicious and sweet pastry that is perfect for breakfast or dessert. The combination of soft dough and sweet raisin filling makes this treat irresistible to anyone with a sweet tooth.

History

The origins of strudel can be traced back to Austria, where it is a popular pastry enjoyed by many. The word "strudel" actually means "whirlpool" in German, which is fitting for this pastry that is rolled up like a whirlpool. Raisin Rolled Strudel is a variation of the traditional strudel, with the addition of sweet raisins to give it an extra burst of flavor.

Ingredients

4 cups flour
4 tbsp sugar
1 cup lukewarm water
2 eggs, slightly beaten
2 cakes yeast (regular or dry)
0.5 cup soft butter
1 tsp salt

Raisin filling

1 lb (454 g) of raisins
1.25 cups of sugar
1 tbsp of cinnamon
1 cup melted butter

How to prepare

Crumble the yeast in a bowl, then add water and sugar. Stir until the mixture becomes liquid.
Blend the flour and butter using a wire pastry blender.
Mix well and add the eggs, salt, and yeast.
Continue mixing until the dough becomes smooth and leaves the sides of the bowl clean.
Do not allow the dough to rise.
Divide the dough into four portions and roll each portion out into a rectangular shape.
Sprinkle the raisin filling over each portion, then drizzle 0.25 cup of melted butter over all. Roll up each portion like a jelly roll.
Use a toothpick to prick the top and sides of each roll to prevent splitting during baking.
Place the rolls in greased baking pans.
Bake immediately in a 325°F (163°C) oven for about 30 to 45 minutes, or until they turn brown.
Soak the raisins in hot water for 5 minutes to soften them. Drain and pat them dry.
Divide the raisins into 4 bowls, one for each rolled strudel.
To each bowl, add a heaping 0.25 cup of sugar and 0.5 tsp of cinnamon. Toss to combine.
These cakes can be wrapped in foil and stored in the freezer after they are baked.

Variations

You can add chopped nuts, such as walnuts or almonds, to the raisin filling for added crunch.
Instead of raisins, you can use other dried fruits like apricots or cranberries for a different flavor profile.

Cooking Tips & Tricks

Make sure to roll out the dough thinly to ensure that the strudel is light and flaky.

- Pricking the top and sides of the rolled strudel with a toothpick helps to prevent splitting during baking.

- Soaking the raisins in hot water before adding them to the filling helps to soften them and make them juicier.

- Wrapping the baked strudels in foil and storing them in the freezer is a great way to have a quick and easy treat on hand whenever you need it.

Serving Suggestions

Raisin Rolled Strudel is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Rolling out the dough thinly and evenly is key to achieving a light and flaky strudel.

- Pricking the top and sides of the rolled strudel with a toothpick helps to prevent splitting during baking.

Ingredient Substitutions

If you don't have raisins, you can use other dried fruits like apricots or cranberries.

- You can use margarine or vegetable oil as a substitute for butter in the dough.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the strudels just before baking. You can also freeze the baked strudels for later enjoyment.

Presentation Ideas

Serve the Raisin Rolled Strudel on a platter dusted with powdered sugar for a beautiful presentation.

Pairing Recommendations

Raisin Rolled Strudel pairs well with a cup of hot coffee or tea for a delightful breakfast or dessert.

Storage and Reheating Instructions

Store any leftover Raisin Rolled Strudel in an airtight container at room temperature for up to 3 days. To reheat, simply place the strudel in a 350°F (177°C) oven for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Raisin Rolled Strudel contains approximately 350 calories.

Carbohydrates

Each serving of Raisin Rolled Strudel contains approximately 50g of carbohydrates.

Fats

Each serving of Raisin Rolled Strudel contains approximately 20g of fats.

Proteins

Each serving of Raisin Rolled Strudel contains approximately 5g of proteins.

Vitamins and minerals

Raisin Rolled Strudel is a good source of iron and calcium, thanks to the raisins and butter used in the recipe.

Alergens

This recipe contains wheat, eggs, and dairy (butter), which may be allergens for some individuals.

Summary

Raisin Rolled Strudel is a delicious pastry that is high in carbohydrates and fats, making it a rich and indulgent treat.

Summary

Raisin Rolled Strudel is a delicious and sweet pastry that is perfect for any occasion. With a flaky dough and a sweet raisin filling, this treat is sure to be a hit with anyone who tries it.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Raisin Rolled Strudel. It was a sunny afternoon in the bustling market of Vienna, Austria. I had always been drawn to the colorful displays of fresh fruits, vegetables, and pastries that lined the streets. As I meandered through the market, the sweet smell of cinnamon and raisins filled the air, leading me to a quaint little bakery tucked away in a corner.

The aroma was intoxicating, drawing me closer to the bakery's window where a display of golden, flaky pastries caught my eye. Among them was a beautiful Raisin Rolled Strudel, glistening with a sugary glaze and sprinkled with plump, juicy raisins. I couldn't resist the temptation and decided to purchase a slice to enjoy with my afternoon tea.

As I took my first bite, I was transported to a world of flavors and textures unlike anything I had ever experienced before. The buttery pastry melted in my mouth, giving way to a sweet and tangy filling of raisins and spices. It was pure bliss.

I knew in that moment that I had to learn how to make this delicious treat myself. I approached the baker, an elderly woman with a kind smile and a twinkle in her eye. She welcomed me into her kitchen, where she shared her secret recipe for Raisin Rolled Strudel.

The process was intricate and required patience and precision, but with the baker's guidance, I soon mastered the art of making the perfect strudel dough. The key, she explained, was to stretch the dough thin enough to read a newspaper through it, a skill that took time and practice to perfect.

Next came the filling, a mixture of plump raisins, sugar, cinnamon, and a hint of lemon zest. As I rolled the dough around the filling, I felt a sense of accomplishment and pride in creating something so beautiful and delicious.

After the strudel was baked to golden perfection, I drizzled it with a sweet glaze made from powdered sugar and a splash of milk. The finished product was a work of art, with layers of flaky pastry enveloping a sweet and spicy filling that danced on my taste buds.

Over the years, I have made this Raisin Rolled Strudel countless times, each batch better than the last. I have shared the recipe with friends and family, passing down the tradition of this beloved pastry from generation to generation.

As I sit here in my kitchen, surrounded by the sweet aroma of cinnamon and raisins, I am reminded of that fateful day in Vienna when I discovered the magic of Raisin Rolled Strudel. It is a recipe that holds a special place in my heart, not just for its delicious taste, but for the memories and stories that accompany it.

And so, I continue to bake this strudel with love and care, honoring the baker who shared her recipe with me and the tradition of this timeless pastry. With each bite, I am transported back to that sunny afternoon in the market, where my love affair with Raisin Rolled Strudel began.