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Preparation info

  • Difficulty

    Easy

Appears in

top 1000The Cuisine of Hungary

The Cuisine of Hungary

By George Lang

Published 1982

Ingredients

  • 1 pound potatoes
  • 4 eggs, separated
  • Grated rind of 1 lemon
  • ¼ pound sweet butter
  • ½ cup ground blanched almonds
  • Pinch of salt
  • 1 cup vanilla sugar
  • Melted butter

Method

  1. Cook the potatoes in their skins; peel them and rice them while hot. Let the purée cool.
  2. In a mixing bowl whip egg yolks till foamy. Add lemon rind and riced potatoes. Mix in the butter and the almonds. Preheat oven to 400°F.
  3. Whip the egg whites with the salt and vanilla sugar till they form peaks. Just before you are ready to fill the strudel, very gently fold egg whites into the potato mixture; use a rubber spatula.
  4. Sprinkle studel sheet with melted butter. Spread with potato filling, and roll up (see basic recipe).
  5. Bake in the preheated oven for 35 to 40 minutes.

© 1982 George Lang estate. All rights reserved.

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