Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold butter, cut into small cubes
- 1/2 cup cold water
- 2 cups walnuts, finely chopped
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
- 1/2 cup honey
- 2 tablespoons butter, melted
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Rolling pin
- 9-inch pie plate
- Baking sheet
- Whisk
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the cold water, stirring with a fork until the dough comes together.
3. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate.
4. In a medium bowl, combine the walnuts, sugar, cinnamon, raisins, and honey. Spread the mixture evenly over the dough.
5. Roll up the dough, starting at one end and rolling to the other end. Place the strudel seam-side down on a baking sheet. Brush with the melted butter.
6. Bake for 30 minutes, or until golden brown.
7. Meanwhile, in a medium saucepan, combine the milk, cream, sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
8. Remove from heat and let cool slightly.
9. Serve the strudel warm with the milk-cream topping.
Time:
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 463
Fat: 24g
Carbohydrates: 54g
Protein: 8g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with margarine.
- Raisins can be substituted with dried cranberries.
- Heavy cream can be substituted with evaporated milk.
Variations:
- Walnuts can be substituted with almonds, pecans, or hazelnuts.
- Honey can be substituted with maple syrup or agave nectar.
- Milk-cream topping can be substituted with a simple vanilla glaze or a cream cheese frosting.
Tips and Tricks:
- Make sure the butter is cold when cutting into the flour mixture. This will help create a flaky crust.
- If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
- The strudel can be made ahead of time and reheated before serving.
Storage Instructions:
Store the strudel in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the strudel in a 350°F oven for 10 minutes, or until warmed through.
Presentation Ideas:
Serve the strudel on a platter with fresh berries and a dollop of whipped cream.
Garnishes:
Garnish the strudel with chopped walnuts and a sprinkle of powdered sugar.
Pairings:
This strudel pairs well with a cup of hot coffee or tea.
Suggested Side Dishes:
Serve the strudel with a side of Greek yogurt or a fruit salad.
Troubleshooting Advice:
- If the strudel is too dry, add a tablespoon of melted butter to the filling before rolling up the dough.
- If the strudel is too wet, add a tablespoon of flour to the filling before rolling up the dough.
Food Safety Advice:
Always use fresh ingredients and cook food to the proper temperature.
Food History:
Strudel is a traditional Austrian pastry that is believed to have originated in the 16th century.
Flavor Profiles:
This strudel has a sweet and nutty flavor with hints of cinnamon and vanilla.
Serving Suggestions:
Serve the strudel as a dessert or a snack.
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Region: Austrian