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Prep 1 hr
Cook 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.
- Combine yeast, salt, sugar, water, egg, and flour to make dough.
- Divide the dough into small balls.
- Let rest for a while.
- Roll balls to about 1/4 inch thick and spread with warm oil.
- Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
- Once the dough is stretched, roll it like you would for cinnamon rolls.
- Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
- Coat 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.
- Add water to cover the potatoes and bring to a boil.
- Once water is boiling lay strudels on top of potatoes in two layers.
- Water should nearly cover strudels.
- COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
- YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
- Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
Thank you so much. This is just what I have been looking for.<br/>Carol
Exactly what I was looking for. When my children come home they want the old favorites. Strudels, knoepfla soup and dumplings. I come from ND where these dishes are still very popolar
This sounds like my mothers recipe!! She grew up in a German community in ND. She always added chicken and vegetables or beef and vegtables I cant wait to try this one! Thank you so much for sharing.