Currant Strudel
Currant strudel is a beloved dessert in Hungarian cuisine, combining the tart flavor of fresh currants with the crispy texture of strudel dough. The sweet and refreshing taste of currants perfectly complements the cinnamon-spiced, sweet filling. Currant strudel is traditionally found on Hungarian tables and is often served at special occasions and family gatherings. The dessert is especially delicious when the currants are fresh and juicy, making it a perfect choice in the summer months.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the currants and place them in a bowl. If they are too tart, you can add a little sugar to taste.
2
In a skillet, toast the breadcrumbs with half of the butter until lightly golden brown.
3
Combine the currants with the sugar and cinnamon, and let it sit for 10 minutes to allow the sugar to dissolve.
4
Lay the strudel dough sheets out individually on a clean kitchen towel. Brush each sheet with a little melted butter, then sprinkle with the toasted breadcrumbs.
5
Distribute the currant filling over the strudel dough sheets, then carefully roll them up. Place the rolls in a lightly buttered baking pan.
6
Whisk the egg and brush it over the top of the strudels to give them a beautiful golden-brown color during baking.
7
Bake the strudels in a preheated oven at 350°F (180°C) for 30-40 minutes, or until they are nicely browned and crispy.
8
Before serving, let it cool slightly, then slice and serve warm.
