Styrian Potato Strudel
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 250 g flour, smooth
- 1 tablespoon oil
- liters ⅛ warm water
- 1 teaspoon vinegar
- 0.5 teaspoon ½ salt
For the filling:
- 500 g potato (s), peeled and rouhly rated
- 2 large onions, finely sliced and roasted brown
- 1 cup sour cream or sour cream
- 50 g fat (pork fat), melted
- 1 teaspoon salt
- Pepper, black, freshly ground
Also:
- 50 g lard, for brushin
Print Recipe
Pin Recipe Instructions
- Mix the water with the salt, oil and vinegar and stir together with the flour in a bowl. Then knead the dough on the work surface until it is smooth and silky. Cover and leave the dough to rest in a warm bowl for 1/2 hour. Pull out thinly on a floured cloth. So thin that it becomes transparent.
- Brush the lower 2/3 of the dough with the sour cream, the upper third with the melted lard. Salt the grated potatoes, let stand for 10 minutes, then squeeze out the water that has formed and spread the potatoes on the sour cream. Place the roasted onions on top of the potatoes and grind black pepper over them.
- Roll up the strudel from the potato side. To do this, grasp the cloth and slowly pull it up until the strudel is fully rolled up. Press the ends together or fold them under. Place the strudel on a greased tray with the help of the cloth, making sure that the dough seal is at the bottom. Brush the dough with the fat.
- Bake the strudel in a preheated oven at 270 ° for 40 minutes. Now it should be crispy brown!
- This goes well with green salads with my dressing; see my recipe salad dressing.
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