Valentina’s Hungarian Sweet Cabbage Strudel

Valentina’s Hungarian Sweet Cabbage Strudel

Filling:

1/4 Cup Butter
1/2 head shredded green cabbage Salt
1/4 tsp. salt
1/2 Cup Sugar
1/2 Cup Golden raisins ½ cup
1/4 Cup toasted walnuts (chopped)
Optional: (add 4 minced pears)

Pastry:

1 sheet Puff pastry
1/2 Cup melted unsalted butter
1/2 Cup Sugar
1 Cup chopped toasted walnuts

In a large sauté pan melt the butter add the cabbage and sauté until the cabbage is tender. Add the sugar and salt and cook long enough to melt the sugar. Add the raisins to the cabbage and cook for another 4 -5 minutes. Stir the chopped toasted walnuts into the mixture and remove it from the heat. Spread the filling out on parchment to cool before assembling the pastry. The filling can be made in advance and stored in the refrigerator.

Preheat an oven to 375 and assemble the pastry. Brush a sheet of puff pastry dough with butter, sprinkle sugar and chopped toasted walnuts on the dough. (reserve some of the nuts and sugar to top the dough.

Spread the cabbage filling on top of the puff pastry dough; roll it to encase the filling within the dough. Having the dough on top of parchment paper will make this easy. Turn the filled strudel seam side down; tuck the ends of the dough under the strudel. Brush the top of the strudel with melted butter and top with your remaining sugar and chopped walnuts.

Bake the strudel for 30 minutes or until it is golden brown. Let the strudel rest for at least 15 minutes before slicing it with a serrated knife.


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