Recipes from Germany and Austria :: German and Austrian Desserts
Strudel Dough 4 egg yolks 1/2 c. sugar mixed with 1/4 tsp. cinnamon Zest of 1 lemon 1 Tbsp. lemon juice 1/2 pound almonds, blanched, dried and ground 1/2 c. melted butter Heat eggs, sugar and cinnamon until light; add lemon zest, juice and almonds. Spread in an even way over 3/4 of the buttered, stretched dough. Drip 1/2 of the melted butter over the filling. Roll, trim and bake, brushing top with the remaining butter.
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