Elderflower Strudel
Elderflower strudel is a true specialty of Hungarian cuisine, combining the slightly sweet, floral flavor of elderflower blossoms with the crispy texture of strudel dough. The refreshing taste of elderflower and the spicy aroma of cinnamon perfectly complement the breadcrumbs. Elderflower strudel is traditionally found on the Hungarian table and is often served on special occasions and family gatherings. This dessert is especially delicious when the elderflower is fresh and juicy, making it a perfect choice for the summer months.
Ingredients for this recipe
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Preparation Steps
1
Gently wash the elderflower blossoms. Then, remove the individual florets from the stems, discarding the stems.
2
In a skillet, melt half of the butter and toast the breadcrumbs until lightly golden brown, stirring frequently to prevent burning.
3
In a bowl, combine the elderflower florets with the granulated sugar and ground cinnamon. Let the mixture sit for 10 minutes to allow the sugar to dissolve slightly and the flavors to meld.
4
Lay out one strudel dough sheet on a clean kitchen towel. Brush it with melted butter and sprinkle with toasted breadcrumbs. Repeat with the remaining sheets.
5
Evenly distribute the elderflower filling over the strudel dough sheets. Carefully roll up the strudel, starting from one end. Place the strudel in a lightly buttered baking pan.
6
Whisk the egg and brush it over the top of the strudel to ensure a beautiful golden-brown crust during baking.
7
Preheat the oven to 350°F (180°C). Bake the strudel for 30-40 minutes, or until golden brown and crispy.
8
Let the strudel cool slightly before slicing and serving warm. Enjoy!
