Soproni Almond Strudel

Ingredients

• 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 tablespoon white vinegar 1 tablespoon white vinegar
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 38g (Sugar: 15g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the lukewarm water, vegetable oil, and white vinegar. Mix until a soft dough forms.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Shape the dough into a ball and let it rest for 30 minutes, covered with a clean kitchen towel.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, mix together the ground almonds, granulated sugar, and vanilla extract to make the filling.
5. 5.
   On a lightly floured surface, roll out the dough into a thin rectangle, approximately 40x60cm (16x24 inches).
6. 6.
   Brush the melted butter evenly over the entire surface of the dough. Sprinkle the almond filling evenly over the buttered dough.
7. 7.
   Starting from one of the longer sides, carefully roll the dough into a tight log, tucking in the edges as you go. Place the strudel seam-side down on the prepared baking sheet.
8. 8.
   Brush the top of the strudel with a little more melted butter. Bake for 30-35 minutes, or until golden brown and crispy.
9. 9.
   Remove the strudel from the oven and let it cool slightly. Dust with powdered sugar before serving. Slice and enjoy!

Treat your ingredients with care...

• Almonds — Ensure the ground almonds are finely ground for a smooth filling.
• Strudel dough — Be patient and gentle when stretching the dough to achieve thin, translucent layers.
• Butter — Use melted butter for brushing the dough to enhance its flavor and create a crispy texture.
• Powdered sugar — Dust the strudel with powdered sugar just before serving to add a touch of sweetness and a beautiful presentation.
• Resting time — Allow the dough to rest before rolling it out to improve its elasticity and make it easier to work with.

Tips & Tricks

• To achieve a flaky texture, make sure to roll the dough as thin as possible without tearing it.
• If the dough becomes too elastic and difficult to stretch, let it rest for a few minutes before continuing.
• For a variation, add a sprinkle of cinnamon or a handful of raisins to the almond filling.
• Serve the strudel warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Leftover strudel can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Soproni Almond Strudel warm or at room temperature. Slice it into portions and present it on a dessert plate. Optionally, garnish with a dusting of powdered sugar and a sprig of mint for an elegant touch.

Presentation advice

To showcase the beautiful layers of the strudel, slice it diagonally and arrange the pieces on a serving platter. Sprinkle some powdered sugar over the top and serve with a side of whipped cream or vanilla sauce.