Wonderful strudels with little dough and full of filling. Made from short dough, without a lot of waiting, with ease and real enjoyment. In this recipe, you have an offer with walnuts and with poppy seeds. These strudels are made a lot in Vojvodina, where I come from, and they are called “bajgle". Mostly Hungarians make them like this, and then it spread to our region because there are a lot of Hungarians in my country. Follow recipe.
Ingredients: simple, total time: 100 min.
Raising Yeast:
50 ml lukewarm milk
1 tsp powdered sugar
1/2 bag dry yeast/ or 15 g fresh yeast
Mix all and cover, let it stand 10 minutes.
Dough:
120 g butter/ diced
350 g flour / type 500
40 g powdered sugar
pinch of salt
1/2 tsp lemon peel/ grated
Mix all ingredients well. Then add:
1 egg and raising yeast
Make Dough:
Knead the dough well by hand for about 5 minutes.
Add the dough to the work surface and knead until you get a smooth dough.
With the help of a knife, pick up pieces of dough and add to the pile and continue kneading.
Form the kneaded dough into a ball, add a little flour and knead once more, you will see that the dough is no longer sticky.
Cut into two equal parts, form balls, then place in freezer bags. Store in the refrigerator for 30 minutes.
During this time, make the filling.
Syrup:
In a small pan, pour 200 ml of water (or milk) and 250 g of sugar, wait to boil, and cook another 3 minutes.
Filling with Walnuts and Poppy Seeds:
Walnuts:
200 g of ground walnuts
1 tsp lemon peel/ grated
1/2 tsp cinnamon
1 bag vanilla sugar/ 10 g
Poppy Seeds Filling:
200 g of ground poppy seeds
1 tsp lemon peel/ grated
1/2 tsp cinnamon
1 Tbsp plum jam
1 bag vanilla sugar/ 10 g
Make Filling:
Pour the ingredients according to the description of the filling into two bowls.
Pour two ladles full of the finished syrup into each bowl, add a little more if necessary.
The filling must be thick in both so that it does not fall out of your strudel, so it must not be runny. If you want, you can also boil the filling for a few minutes on a low, moderate heat, making sure it is thick. You can use milk instead of water, half the amount goes into each filling.
Processing:
After the elapsed time, take the dough, with the help of a rolling pin, spread the dough as thin as you can.
Pour the poppy seed filling and spread it evenly on all sides.
Fold all sides inwards by 1.5 cm and fold the longer part into a roll.
Place on baking paper in the grease baking dish.
Repeat the same for the strudel with walnuts.
Beat one egg and with the help of a brush coat both strudels on all sides.
Bake in a well-heated oven at 180 °C, for 25 minutes, until well browned.
While the strudels were baking in the first 15 minutes, I held the aluminum foil for 10 minutes before the end, I took it off and baked until the end.
Cover the finished hot strudel with a semi-moist clean cotton cloth, and let it cool completely! Then cut it into slices.
You can sprinkle them with powdered sugar.
Buon appetito!
NOTE:
Keep the strudel in an airtight box with a lid, in a dry place.
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