Balkan Almond Strudel

Ingredients

In this Balkan adaptation, the Hungarian Soproni mandulás rétes is transformed into a dessert that reflects the flavors and ingredients commonly found in Balkan cuisine. While the original recipe uses Hungarian ingredients and spices, the Balkan version incorporates regional Balkan spices and flavors to create a unique twist. Additionally, the strudel pastry is prepared using Balkan culinary techniques, resulting in a slightly different texture and appearance. We alse have the original recipe for Soproni mandulás rétes, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) lukewarm water 1/2 cup (120ml) lukewarm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 32g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the lukewarm water and vegetable oil, mixing until a smooth dough forms. Knead the dough for about 5 minutes until it becomes elastic.
2. 2.
   Divide the dough into two equal portions and shape each into a ball. Brush the dough balls with vegetable oil and let them rest for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   On a lightly floured surface, roll out one dough ball into a thin rectangle.
5. 5.
   In a separate bowl, mix together the ground almonds, granulated sugar, cinnamon, nutmeg, and cloves.
6. 6.
   Brush the rolled-out dough with melted butter, leaving a small border around the edges. Sprinkle half of the almond mixture evenly over the buttered dough.
7. 7.
   Starting from one long side, carefully roll the dough into a log, tucking in the edges as you go. Place the strudel on the prepared baking sheet, seam side down.
8. 8.
   Repeat steps 4-7 with the remaining dough and almond mixture.
9. 9.
   Brush the tops of the strudels with melted butter and bake in the preheated oven for 30-35 minutes, or until golden brown.
10. 10.
    Remove from the oven and let the strudels cool for a few minutes. Dust with powdered sugar before serving.
11. 11.
    Slice the strudels into portions and serve warm or at room temperature.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve the desired texture. You can grind whole almonds in a food processor or use pre-ground almond meal.
• Strudel pastry — Be patient while rolling out the dough to ensure it becomes thin and elastic. This will result in a flaky and delicate strudel.

Tips & Tricks

• For added flavor, you can sprinkle some chopped almonds on top of the strudels before baking.
• Serve the strudels with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• If you prefer a sweeter filling, you can add a tablespoon or two of honey to the almond mixture.
• Leftover strudel can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes before serving to restore crispness.
• Experiment with different spices such as cardamom or ginger to customize the flavor profile of the strudel.

Serving advice

Serve the Balkan Almond Strudel warm or at room temperature. Slice it into portions and dust with powdered sugar for an elegant presentation. This dessert pairs well with a cup of hot coffee or tea.

Presentation advice

To enhance the presentation, you can drizzle a simple glaze made with powdered sugar and lemon juice over the sliced strudel. This will add a glossy finish and a touch of tangy sweetness.