Almond Filling For Strudel, Poppy Seed Filling, and A Fruit and Nut Filling
Submitted by bettina on October 04, 2004 at 10:42 am

DESCRIPTION
Almond filling for Strudel, Poppy seed filling, and a Fruit and Nut filling

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Almond Strudel:

1/2 cup melted butter
6 eggs, separated
1/2 cup sugar
1 1/4 cups almonds, blanched and ground
Grated rind and juice of 1 lemon
1 cup sultana raisins, chopped
1/2 cup fine bread crumbs>
1/3 cup melted butter> these two are to be combined, then mixed in...best to combine slightly before hand, and allow crumbs to absorb the moisture from the butter, before adding.LF

Prepare and stretch the strudel dough as directed and let it dry for a few minutes. Brush with the melted butter.

Beat the egg yolks with the sugar until light. Stir in the almonds, grated rind, lemon juice, and raisins. Mix the bread crumbs with the melted butter and stir into the mixture.

Beat the egg whites until stiff and fold gently into the filling.

Spread the filling over the stretched dough, placing a greater portion of it on the end where the roll is to be started as this filling spreads out. keep the edges free of filling. Roll quickly into a loose roll, allowing sufficient space for the filling to expand in baking.

Butter a long pan. Trim the ends of the roll and cut it into lengths to fill the pan. Arrange the rolls in the pan, handling them very gently. Brush generously with the melted butter. Bake in a hot oven 400 degrees F. for 20 minutes, then lower the temperature to 350 degrees F., and continue baking for 20 minutes more, or until crisp and delicately browned. This strudel may be served warm or cold

Borrow your mother-in-law's poppy seed grinder!

Poppy Seed Filling:

2 cups poppy seed
Honey or sugar to taste
2 tart apples, pared and grated
1/2 teaspoon cinnamon
1 tablespoon grated lemon rind
1/2 cup chopped walnuts
2 egg whites, beaten stiff

Pour boiling water over the poppy seed and drain. If necessary, repeat this washing. Cover with warm water and let the poppy seed soak for 30 minutes. Drain well over a fine sieve. Grind the poppy seed and combine with the remaining ingredients

Fruit-Nut Filling:

1 cup sultana raisins
2 cups chopped walnuts
1 tart apple, grated coarse
1 1/4 cups sugar
Grated rind of 1/2 lemon
1/2 cup fine bread crumbs
1 teaspoon cinnamon ( I add a little mace, also)
1/2 cup melted butter for brushing

Follow the directions for working and stretching the dough as given in the recipe above.

Let the stretched dough dry a little. Trim the thick edges. Combine the 7 ingredients of the filling.

Brush the stretched dough with the melted butter and spread the filling all over it.

Roll the strudel as for apple strudel. Trim the ends. Butter a long baking pan. Cut the roll into lengths to fit the pan. Arrange in the pan, handling the rolls very gently. Brush generously with the melted butter. Bake in a moderate oven 350 degrees F. for about 20 minutes. To serve, cut into slices

I use a filling, which originally was part of the "Chocolate Swirl Brioche", posted...basically a rich, egg thickened, ganache mixture, mixed with toasted almonds. As I noted on the other recipe, you can flavor the filling, as desired, with Lorann oils, to coordinate with the nuts you might choose to add here....hazelnut, walnuts, almonds. Just a few drops of the oils in the chocolate mixture is needed.

Just double everything here, to make the filling for one large strudel... or, several smaller ones...the egg in the mixture helps it bake up with a slightly fluffy consistency. Allow the chilled mixture to soften slightly, to permit easier spreading on the strudel dough...You can just sort of "plop" it on, and spread gently.

Chocolate Filling:

3 oz semi-sweet chocolate, finely chopped
1/2 cup heavy cream
1 large egg, lightly beaten
1 tsp vanilla extract

Chocolate Filling:

Have chopped chocolate in bowl, heat cream just until boiling point, pour over chocolate, allow to melt, then whisk until smooth, cool slightly, then blend in beaten egg, and vanilla, whisk to combine. Cover and refrigerate also.