Strudel with pine nuts and seeds
6 servings
180 minutes
Strudel with pine nuts and seeds is a refined dessert of Austrian cuisine that combines delicate puff pastry and aromatic filling. The origins of this delicacy trace back to ancient Austria, where strudel was considered a symbol of home comfort and culinary mastery. The crispy dough, soaked in butter, envelops a sweet mixture of pine nuts, seeds, and honey, creating a rich nutty-caramel flavor with subtle woody notes. Its rich yet balanced sweet aftertaste makes it perfect for both cozy tea times and festive gatherings. The strudel's uniqueness lies in its texture: the puff pastry gently reveals layers of filling while the crispy crust provides a pleasant contrast. It is served chilled or warm with a scoop of vanilla ice cream to enhance the flavor harmony.
1
For the test, mix 2 eggs with 3 tablespoons of sugar, add 1/4 cup of water, and mix again.
- Chicken egg: 3 pieces
- Sugar: 3 tablespoons
- Water: 0.3 glass
2
Add 2 tablespoons of melted butter to 2 cups of flour. Mix until the flour is crumbly in 'buttery granules'.
- Wheat flour: 2 glasss
- Butter: 4 tablespoons
3
Add eggs with sugar and water to the flour with butter and knead the dough. The dough will stick to your hands when mixed with the eggs; grease your hands with sunflower oil and knead until homogeneous, then shape into a ball and let it rest for 30-40 minutes.
- Sunflower oil: 1 tablespoon
4
Sprinkle flour on the board, place the dough on it, flatten it into a rectangle with your hands, sprinkle with flour, roll it out a bit into a rectangle, and then stretch it by hand to a rectangle approximately 28 cm long, 19 cm wide, and 0.7–1 cm high.
5
Melt 2 tablespoons of butter and beat the egg separately.
- Butter: 4 tablespoons
- Chicken egg: 3 pieces
6
Add 8 tablespoons of pine nuts and 6 tablespoons of seeds to 6 tablespoons of liquid honey, and mix.
- Pine nuts: 8 tablespoons
- Sunflower seeds: 6 tablespoons
- Liquid honey: 6 tablespoons
7
Spread nuts and seeds mixed with honey on the dough, leaving about 3-4 cm from one edge, 6 cm from the other, and 3-3.5 cm on the sides.
- Pine nuts: 8 tablespoons
- Sunflower seeds: 6 tablespoons
- Liquid honey: 6 tablespoons
8
First, fold the side edges, then roll the dough into a log up to the point where the filling ends, lift the other edge, and close the strudel. This way, all edges of the strudel are sealed.
9
Grease with melted butter, add egg on top, and transfer from the board to the baking tray with the greased side down (seam down), then brush the top side of the strudel with melted butter and egg.
- Butter: 4 tablespoons
- Chicken egg: 3 pieces
10
Place in an oven preheated to 180 degrees for 25-30 minutes.
11
Cool the ready strudel, trim the egg that dripped while brushing the strudel before baking to the shape of the strudel with a knife. Then place it in the refrigerator.