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Hungarian Strudel

4 servings

Ingredients

• 0.25 l milk (lukewarm)
• 50 g butter
• salt (a little)
• 1 pcs egg yolk
• flour (as needed)
• 100 g raisins (pitted, sliced, for apple filling)
• 1 pcs zwieback (crushed, for apple filling)
• 100 g sugar (for apple filling)
• lemon zest and cinnamon (for apple filling) (a little)
• 120 g nuts (finely chopped, for nut filling)
• 200 g sugar (for nut filling)
• lemon zest and cinnamon (for nut filling) (a little)
• apples (finely sliced) (as needed)
• butter (melted, for brushing) (a little)
• honey (for nut filling) (a little)

Instructions

1. Add butter, a little salt, and the egg yolk to lukewarm milk and work in enough flour to form a not-too-soft dough.
2. Divide the dough into 18 portions and let rest, covered with a cloth, for half an hour.
3. Meanwhile, prepare the filling: For the apple filling, mix cored, sliced raisins, crushed zwieback, sugar, grated lemon zest, and crushed cinnamon.
4. For the nut filling, mix finely chopped nuts, sugar, lemon zest, and cinnamon.
5. Grease a baking sheet with butter, then roll out 6 dough sheets one after another, layer them, and top with finely sliced apples, then sprinkle half of the filling over them.
6. Follow with another 6 dough sheets, then apples and filling.
7. The last 6 dough sheets form the top.
8. Brush each dough sheet, including the last one, with melted butter.
9. Finally, press down the edges of the dough firmly, trim the edges smoothly, and prick the strudel several times with a fork.
10. Without rolling it up, place it on a buttered baking sheet, bake in a rather hot oven, and when it is halfway done, cut into offset squares, sprinkle generously with sugar, and bake until golden brown and shiny.
11. For the nut filling, omit the apples; instead, drizzle the laid-out nut filling with honey.

Modernized from a treasured 19th-century German cookbook.