Monday 8 October 2012

Hungarian Nut Strudel!

The Nut Roll is a traditional Hungarian pastry that is a sweet bread known as Beigli. Eva Kenly, my mentor for 20+ years, made her Beigli or Hungarian Nut Roll usually during the holidays of Christmas and Thanksgiving. Beigli [pronounced BAY-glee] is really a Hungarian sweet bread with special fillings. It is the filling that makes this nut roll pastry so tasty and nutty! My favorite nut roll fillings include chopped walnuts or chopped pecans.

My children grew up with a lot of European recipes thanks to Eva Kenly who  would surely be FAMOUS for her RECIPES, and on the Food Network, in this new era! Hungarian spaetzle, hungarian goulash, stuffed cabbage, butterhorns, poppy seed roll/cake, nut roll, strudel, apple pie and crepes suzette were all served in our home!

At the top of my traditional Hungarian pastries "favorites" list is this Hungarian Nut Strudel. I am so grateful, and proud, to have had the honor of being a student of Eva, and even teaching a few classes with her in the Bellevue, Washington area. I am so thankful for having her instill, in me, a love and passion for Eastern European foods and am loving every moment of passing that along to my daughter Holly, my son-in-law Nate, son Dustin and my daughter-in-law Amy. Even Wee Bear is picking up on a few techniques!!

Hungarian Nut Strudel
adapted from Eva Kenly

3/4 c. sugar
2 c. ground nuts (walnuts, pecans or filberts)
1/2 c heavy cream
1/2 c. ground candied orange peel (Whole Foods, Delaurenti's or make your own, recipes on line)
1/2 c. golden raisins
1 tsp. lemon zest
1 T lemon juice
1 tsp. vanilla
8 phyllo sheets
12 T butter

Candied orange peel, so Fall, so yummy!

Process in Food processor


In a saucepan over medium heat, combine sugar, nuts, cream, and candied orange peel. Cook until thick and creamy, stirring constantly. Remove from heat and add the raisins, lemon zest, juice and vanilla. Cool.....

While filling is cooling, clarify the butter by melting it over medium heat or microwave. Skim off the foam from the top. Let the milky residue settle at the bottom of the vessel, then carefully pour off clear liquid.

Preheat oven to 375F

 Place a damp tea towel on counter and cover with heavy plastic or a silpat. Place phyllo on top of plastic/silpat, cover with plastic/silpat and another damp tea towel. This keeps the pastry cool, which helps in handling the tissue thin sheets.
Take out one sheet at a time, brush with the clarified butter and repeat until you have all 8 sheets done. Don't worry if the sheet tears, just piece it together once it is in place. The first sheet needs to be perfect, as that is the one on the outside.

Spread the filling over the phyllo sheets within 1" of sides, folding the ends in, then roll it up! 

Brush the entire roll with melted butter.

*At this point you may roll it in plastic wrap then foil, and freeze or refrigerate for future use.

 Bake seam side down for 25 minutes, or golden brown and puffy. Cool for 20 minutes, then dust with sifted powder sugar. This can be served warm, cold or at room temperature, but is best eaten the day it is baked. Serve on it's own or with whipped cream or orange sabayon sauce.

This was a huge hit at Sweet One and TT's recent Oktoberfest!

Sweet One and TT executed a perfect celebration of Fall last Saturday. 25 Guests attended. See the movie I made at this fun filled and delicious event Amy and Dustin's Octoberfest!

The menu included:


Ale Fondue
Three cheese fondue
Pretzel balls for dipping
Pepperoni pin wheels
Bacon and cheese pin wheels
Stuffed mushrooms


Five different kinds of brats
Three different mustards
Cheesy potatoes
Fall salad


German chocolate inside out cake
Hungarian Nut Strudel
Dried apple dipped in chocolate

After hour snacks:

various olives
roasted garlic cloves
cheese curds
various sliced meats

Authentic German beers in small kegs, red and white wine, soda and water.

All recipes will be shared in the next couple of weeks. Sweet One and I did all the cooking with TT's assisting and grilling all the brats, sauerkraut and buns. We all participated in set up. Here are a few pictures!

Sweet One! Many guests wore traditional clothing!

We are hoping that you can take some of our ideas and make your own celebration of Fall! I am in process of making a movie and will post on Wednesday!


1 comment:

  1. The Hungarian nut strudel was delicious!! I have a serving left in the fridge that I will enjoy this week! Oktoberfest was a hit and lived working in the kitchen with you!


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