Hungarian Strudels

Comment

Comment by Aniko Macsaine Huszar on November 14, 2011 at 2:35am

Dear Marilyn,

  Have you ever done strudel? I give the receipt and I try to write down how can you make it. I did it lot of times but sometime it does not go well. The srudel is very capricious.

Comment by Aniko Macsaine Huszar on November 11, 2011 at 2:39pm

It is not cheese it is curd (cheese).

In general I make this stuffing from 2 kg curd cheese, 100g raisin, 1 lemon grated peel,  at about 40g vanilinsugar, 4 full eggs, at about 500-600g sugar it depens on your sense of taste and I put into it grits but its amount is depense on the curd quality. If your curd is faty and juicy than you have to put 1 level tablespoon/every 10 dkg.

This amount is enough for 5 whole strudels which are 40 cm long and 6-7 cm wide.

I like the raisin to put into boiling water for some minutes because the raisin in our country is not so clean, and it will be softer. When you eat strudel you do not have to chew it separatelly. It will be steady with the curd.

I tried this filling with small peaces of preserved peach from my own bottles. Everybody liked it.

AND! If you make the curd (normal cow curd) with salt and 1/3 part in with strong sheep curd and put you into it lot of fried bacon pieces mmmmmm.......... One of my friend who is a confectioner man won a strudel competition with this salty filling!

Comment by Alexander Molnar on November 11, 2011 at 12:25pm

I make Strudel like this, but not a cheese can you message me the recipe of the filling?  I make a Pear & Blackberry that is amazing, I get requests all of the time for it.

 

Comment by Aniko Macsaine Huszar on November 11, 2011 at 12:22pm

I can give you the recipe but if you do not see how can make it will be very hard work to find out!!!!!!!!!

Comment by Marilyn Hannie on November 11, 2011 at 5:35am

Recipe please...