1 hr 35 mins
This is an old family recipe of my aunt's. Almost all of my relatives are German and this is one of the original recipes used for family dinners! Especially good with chicken and cream gravy. You can also make them to the point after rolling and cutting and freeze on cookie sheets, then transfer to plastic bags.
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Units: US | Metric
- 1Combine yeast, salt, sugar, water, egg, and flour to make dough.
- 2Divide the dough into small balls.
- 3Let rest for a while.
- 4Roll balls to about 1/4 inch thick and spread with warm oil.
- 5Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
- 6Once the dough is stretched, roll it like you would for cinnamon rolls.
- 7Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
- 8Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.
- 9Add water to cover the potatoes and bring to a boil.
- 10Once water is boiling lay strudels on top of potatoes in two layers.
- 11Water should nearly cover strudels.
- 12COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
- 13YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
- 14Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
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Nutritional Facts for German Strudels
Serving Size: 1 (151 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 355.2
- Calories from Fat 175
- Total Fat 19.4 g
- Saturated Fat 2.7 g
- Cholesterol 31.0 mg
- Sodium 1373.9 mg
- Total Carbohydrate 38.9 g
- Dietary Fiber 2.7 g
- Sugars 1.4 g
- Protein 6.4 g