Strudels have a simple German name. The strudels are made from simple ingredients with nothing fancy about them. My family cooks this dish when it’s “almost payday”, as my parents did before me. I guess that’s when we seem to feel more frugal. I can’t roll my “R”‘s like my German mother or grandmother did when she said,”strudels”, but I sure can cook them.
Remember, I warned you this was a German strudels dish.
There is no way to tell you how much cinnamon or minced onion you should use. I know this concept may be new and scary, but give it a try. Recipes are just a guideline anyway, right? You needed more control of your life, right?
The original family origin of the dish has come under debate, recently. Growing up, I always understood my mom to say her mom made them while she was “growing up on the farm”. In a casual conversation, I mentioned this to my aunt…her sister. Strangely, she didn’t remember ever having such a dish “growing up on the farm”. Now, I know they grew up on the same farm because I have pictures to prove it, although the pictures are black and white. This may be a forgettable dish to some… but strudels are delicious, cheap, and now salt free.
Win-Win.
Ingredients
- Flour, 4 cups
- Baking Powder, reduced or no sodium, 1 1/2 teaspoons
- Butter, unsalted, 3/4 cup divided (1 stick plus 1/2 stick)
- Water, enough to form dough
- Potatoes, 5 large
- Savory Seasonings, optional (paprika, pepper, chili powder, etc.)
- Onion, 1/2 finely minced or dried onion flakes
- Sugar,
- Cinnamon
- Hot Water, 1 1/4 cup
Diese machen genial Reste!
Or “These make awesome leftovers!”. These are very filling due to all the carbs. Sorry. I guess they were meant for feeding a life of farm work. But you can save the other half of your portion for lunch tomorrow because it will be delicious, trust me. Strudels, or cinnamon rolls and savory potatoes, are even good the next morning for breakfast…they take a little work but it is always, always worth the time.
No peeking!
I am really serious about this part. Use a tight fitting lid on a shallow stove top pan and this recipe will work beautifully. All you need are your ears to listen for a little sizzle in the bottom of the pan. Let it cook for 5 more minutes and dinner is served.
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