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NUT STRUDEL (Makes 3 Rolls) 1 stick unsalted butter, soft 1 pkg. yeast 1/4 c. hot water 2 1/4 c. all-purpose flour 3 Tbsp. sugar 1/4 tsp. salt 1 unbeaten egg 1/4 c. evaporated milk 12 oz. English walnuts, finely ground 1 c. brown sugar, packed 3 Tbsp. dark rum 1 Tbsp. evaporated milk 3 Tbsp. melted margarine 1 c. powdered sugar a little evaporated milk Put flour, sugar and salt in a large bowl and stir. Work in butter until crumbly. In a cup mix yeast and water, then add to flour mixture. Add egg and evaporated milk and stir until dough forms a ball. Put dough on a cutting board and knead until all flour is gone. Wrap dough in foil and refrigerate for 3 hours. Mix walnuts, brown sugar, rum and cream in a bowl and set aside. Cut dough into 3 even parts and roll out to an approximate 12 x 7-inch rectangle. Cover this with 1/3 nut mixture and press into dough. Fold short ends in, about 1-inch and starting at the long side, roll tightly. Turn over and press seam flat with a fork. Line a jellyroll pan with foil and put strudel roll seam side down. Prick top of each roll several times with fork. Set pan in warm oven (150 degrees) for 30 minutes to let rise. Bake at 325 degrees for 30 minutes or until golden brown. When cooled, ice with a mixture of 3 tablespoons melted margarine, powdered sugar and a little evaporated milk. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |