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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the flour, butter, and salt together as for pastry. | 2. Have the sour cream and egg yolks at room temperature. | 3. Dissolve the yeast in the sour cream and add to the flour-butter mixture along with the egg yolks. | 4. Stir all together and knead with the hands until mixture is smooth. | 5. Brush the dough with butter and chill for 8 hours, or overnight. | 6. When ready to use, place the dough on a lightly floured board, pat it down, and then turn it over so that both sides are floured. | 7. Using a rolling pin, roll the dough as thin as possible. | 8. It will make a long, very thin sheet of dough which may be cut in two to make two Strudels. | 9. Spread dough with filling, keeping filling short of the edges. | 10. Fold sides of dough over the filling, then roll the dough carefully and seal the edges so that the filling does not seep out. | 11. Lift the roll carefully and place in a buttered shallow baking pan. | 12. Bake at 350 degrees for 50 to 60 minutes, or until browned and done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2 1/2	cups		1445.7	316.5135	23.5025	5.609
butter	1	cup		1368.0	62.856	42.744	115.2
salt	1/8	teaspoon		-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
egg yolk	3			164.22	1.8309	8.0886	13.5354
yeast	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.