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Liechtensteiner Nussstrudel
A rich and flavorful strudel with a sweet walnut filling, encased in a tender, slightly yeasted dough. This is a festive pastry often enjoyed during holidays and special occasions.
đ§ Ingredienser
- 3.5 cups All-purpose flour
- 1 tsp Salt
- 1 packet (0.25 oz) Active dry yeast
- 1 cup Lukewarm milk
- 0.25 lb (1 stick) Unsalted butter, melted
- 2 large Egg yolks
- 1 lb Ground walnuts
- 1 cup Sugar
- 1 cup Water
- 0.5 cup Spiced rum
- 0.5 cup Golden raisins(optional, to taste)
- 1 large Egg white(for brushing)
- 0.5 cup Flour(for dusting)
đšâđł Instruktioner
- 1
Activate the yeast: In a small bowl, mix the active dry yeast with a pinch of flour, sugar, and salt. Add 1 tablespoon of warm water, stir, and let sit for 10 minutes until frothy.
- 2
Prepare the dough: In a large mixing bowl, whisk together 3.5 cups of flour and 1 tsp salt. In a saucepan, gently warm 1 cup of milk, 0.25 lb melted butter, and 2 egg yolks. Do not boil. Create a well in the center of the flour mixture. Pour the activated yeast mixture into the well and cover with flour. Gradually add the warm milk mixture to the flour and mix until a dough forms. Knead the dough on a lightly floured surface for 5-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- 3
Prepare the filling: In a saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil and simmer for 5 minutes. Remove from heat and stir in 1 lb ground walnuts. Stir in 0.5 cup spiced rum and optional golden raisins until blended. Set aside to cool.
- 4
Assemble the strudel: Once the dough has risen, punch it down and knead it briefly on a lightly floured surface. Divide the dough in half. Roll out each half into a rectangle approximately 11x18 inches. Spread half of the walnut filling evenly over each rectangle, leaving a 1/2-inch border on two long sides and one short side, and a 1.5-inch border on the remaining short side.
- 5
Roll the strudel: Starting from the short end with the 1.5-inch border, carefully roll up the dough, enclosing the filling. Pinch the seam to seal. Repeat with the second half of the dough and filling.
- 6
Bake the strudel: Preheat oven to 350°F (175°C). Place the rolled strudels on baking sheets lined with parchment paper, seam-side down. Brush the tops with the beaten egg white. Bake for 30-40 minutes, or until golden brown. If using parchment paper, you can remove it for the last 10-15 minutes of baking to crisp the bottom.
- 7
Cool and serve: Let the strudels cool completely on a wire rack before slicing. Dust with powdered sugar if desired.
đĄ Proffstips
- âEnsure the milk for the dough is lukewarm, not hot, to avoid killing the yeast.
- âDon't over-knead the dough, as this can make the strudel tough.
- âIf the dough becomes too sticky while kneading, add a little more flour, a tablespoon at a time.
- âAllow the filling to cool before spreading it on the dough to prevent it from melting the dough.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of cinnamon or nutmeg to the walnut filling for extra spice.
- Substitute brandy or a non-alcoholic rum extract for the spiced rum.
- Use a store-bought puff pastry for a quicker version, though the texture will be different.