Preparation:
In a bowl, beat the vanilla sugar with the egg yolks until the mixture is smooth and light-colored. Beat the flour, lemon peel, butter and--finally--hot milk into the egg-and-sugar mixture. Put the mixture into a saucepan. Bring it gently to a simmer and mix in the poppyseeds. When the mixture returns to a simmer, turn off the heat. Let the mixture cool to room temperature. When the mixture is cooled, mix in the raisins (soaked and drained) and grated apple, then fold in the stiffly beaten egg whites; if this filling is too thick to spread, add a little COLD water. Sprinkle melted butter or lard over the prepared sheet of strudel dough. Spread the filling on one third of the dough and foll up the strudel. Bake in preheated 375-degree oven for about 40 minutes, or until the strudel is crisp and brown. Serve while still warm, cut into short lengths. NOTE: Although many traditional recipes mix the poppyseeds with apricot jam, you will find substituting grated apple, as in this recipe, a wonderful taste alternative. For yet another variation, reduce the quantity of poppyseeds to 1/4 lb, and instead of the apples, use 1 lb of pumpkin flesh, diced and cooked. * VANILLA SUGAR: Granulated sugar--or, in special cases, confectioner's sugar--flavored by being stored with a vanilla bean (sliced) in a tightly covered container for a week or more. Instead of posting the Strudel Dough recipe under it's own title, I'll post it under this heading so as to keep them together. Be right back.. (Makos Toltelek) (Makes one 3-foot St |
