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 Nut Strudel with Flour Crumbs Recipe
Puff pastry, nut-lemon filling, lots and lots of filling... Mm-hmm... Very tasty pastries!
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Tear a loaf of bread or a bun into pieces, dry it to a light golden color in the oven. Then grind into crumbs. I put it through a meat grinder. Grind the breadcrumbs with sugar.
    Tear a loaf of bread or a bun into pieces, dry it to a light golden color in the oven. Then grind into crumbs. I put it through a meat grinder. Grind the breadcrumbs with sugar.
  2. Chop the nuts at your discretion, add them to the bread and sugar crumbs.
    Chop the nuts at your discretion, add them to the bread and sugar crumbs.
  3. Lemons, along with the peel, I also passed through a meat grinder.
    Lemons, along with the peel, I also passed through a meat grinder.
  4. Combine everything into one mass. Pour in the warmed honey and eggs, knead the raisins (I have without it) well. Then let the filling brew. The filling can be prepared the day before baking, in the evening. Overnight in the refrigerator. With great haste, I made it in 4 hours. The main thing is that the breadcrumbs are not hard, they need to be soaked. The bread part of the filling should be soft and rich.
    Combine everything into one mass. Pour in the warmed honey and eggs, knead the raisins (I have without it) well. Then let the filling brew. The filling can be prepared the day before baking, in the evening. Overnight in the refrigerator. With great haste, I made it in 4 hours. The main thing is that the breadcrumbs are not hard, they need to be soaked. The bread part of the filling should be soft and rich.
  5. Lightly roll out the puff pastry, lay out the filling. I get 3, then 4 rolls from this portion of dough and filling. It all depends on how much filling I put in. In addition, I wrap the filling in the dough several times. You can act on your own.
    Lightly roll out the puff pastry, lay out the filling. I get 3, then 4 rolls from this portion of dough and filling. It all depends on how much filling I put in. In addition, I wrap the filling in the dough several times. You can act on your own.
  6. Cut the finished rolls every 2-3 cm . Pour 1-2 teaspoons of odorless vegetable oil into each incision, grease the rolls with egg and sprinkle with sesame seeds.
    Cut the finished rolls every 2-3 cm . Pour 1-2 teaspoons of odorless vegetable oil into each incision, grease the rolls with egg and sprinkle with sesame seeds.
  7. Bake at 180-200 *C for 30 minutes or more (see in your oven), until golden brown. Blushed, then - done! Let it cool down!
    Bake at 180-200 *C for 30 minutes or more (see in your oven), until golden brown. Blushed, then - done! Let it cool down!
  8. Bon appetit to everyone!
    Bon appetit to everyone!
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