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Nut Strudel with Flour Crumbs Recipe
Puff pastry, nut and lemon filling, lots and lots of filling... m-m-m... Very tasty pastries!
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. A loaf of buns of bread or tear into pieces, dried until light Golden brown in the oven. Then smallive into crumbs. I put it through a meat grinder. Grind bread crumbs with sugar.
    A loaf of buns of bread or tear into pieces, dried until light Golden brown in the oven. Then smallive into crumbs.
I put it through a meat grinder.
Grind bread crumbs 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 skin, I also passed through a meat grinder.
    Lemons, along with the skin, I also passed through a meat grinder.
  4. Connect all in one mass. Pour the warmed honey and eggs, raisins (I have without it) knead well. Then give the filling to infuse. You can prepare the stuffing the day before baking, in the evening. A night in the fridge. With great haste, I kept within 4 hours. The main thing is that bread crumbs are not hard, they must be soaked. The bread part of the filling should be soft and rich.
    Connect all in one mass. Pour the warmed honey and eggs, raisins (I have without it) knead well. Then give the filling to infuse.
You can prepare the stuffing the day before baking, in the evening. A night in the fridge. With great haste, I kept within 4 hours. The main thing is that bread crumbs are not hard, they must be soaked. The bread part of the filling should be soft and rich.
  5. Slightly roll out the puff pastry, lay the filling. I have this portion of dough and filling work then 3 then 4 rolls. 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.
    Slightly roll out the puff pastry, lay the filling. I have this portion of dough and filling work then 3 then 4 rolls. 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. Finished rolls cut every 2-3 cm In each cut pour 1-2 teaspoon of vegetable oil with no odor, grease the rolls with egg and sprinkle with sesame seeds.
    Finished rolls cut every 2-3 cm In each cut pour 1-2 teaspoon of vegetable oil with no odor, grease the rolls with egg and sprinkle with sesame seeds.
  7. Bake at 180-200*C for 30 minutes or more (look at your oven), until Golden brown. Blushed, then-ready! Let it cool!
    Bake at 180-200*C for 30 minutes or more (look at your oven), until Golden brown. Blushed, then-ready! Let it cool!
  8. Bon appetit, everyone!
    Bon appetit, everyone!

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