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Walnut Strudel
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This is a traditional Christmas treat in our household, but treat yourself to this goodie anytime!

4 c. flour

4 Tbsp. sugar

1 c. lukewarm water

2 eggs, slightly beaten

2 cakes yeast, regular or dry

1/2 c. soft butter

1 tsp. salt

Crumble yeast in bowl, add water and sugar, stirring till mixture liquifys. Blend flour and butter with wire pastry blender. Mix well, then mix in eggs, salt and yeast. Mix until dough is smooth and leaves side of bowl clean. DO NOT LET RISE. Divide into four portions and roll each out in a rectangular shape. Spread with filling and roll up like a jelly roll. Prick roll with toothpick on top and sides to keep roll from splitting while baking. Place in greased baking pans. Bake in 350 dergree oven for about 30 to 45 min., or until brown.

Walnut filling:

1 pound of freshly ground walnuts (finely)

2 c. of sugar

1 c. of boiled milk

1/4 c. melted butter

Mix filling in bowl using only 3/4 cup of boiled milk. It should be thick. If not spreadable, use the rest of milk. Divide into four portions, one for each dough rollup.

These cakes can be wrapped in foil and stored in the freezer after they are baked.

Poppyseed filling:

1 pound of freshly ground poppy seeds (finely)

2 c. of sugar

1 c. boiled milk

1/4 c. melted butter

2 tsp. grated lemon zest

Mix filling in bowl using only 3/4 cup of boiled milk. It should be thick. If not spreadable, use the rest of milk. Divide into 4 portions, one for each dough rollup.