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Viennese Semolina Strudel, Boiled

4 servings

Ingredients

• Salt water (nach Bedarf)
• butter (nach Bedarf)
• Breadcrumbs (nach Bedarf)
• Plum paste (nach Bedarf)

Instructions

1. Prepare dough and filling as in the basic recipe for Viennese Semolina Strudel.
2. After rolling, divide the strudel with the wooden handle of a cooking spoon dipped in flour into 6–8 cm pieces and seal the edges well.
3. Slowly add the pieces to simmering salted water, turn once, and cook for 15–20 minutes.
4. Then remove and let drain.
5. Toast butter and breadcrumbs in a pan until light golden and pour over the strudel.
6. Serve with plum butter.

Based on a cookbook by Hans Hofer (1964), adapted with AI.