Name: Nut strudel with flour crumbs
Yield: 0
Ingredients: Puffless yeast dough - 900 gram; Bakery products - 400 gram; Sugar - 380 gram; Lemon - 2 PC.; Walnuts - 300 gram; Chicken egg - 2 PC.; Honey - 2 tbsp; Sesame - 2 tbsp; Vegetable oil - 2 tbsp; Candied fruit - 2 tbsp

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Ingredients for - Nut strudel with flour crumbs

1. Puffless yeast dough - 900 gram

2. Bakery products - 400 gram

3. Sugar - 380 gram

4. Lemon - 2 PC.

5. Walnuts - 300 gram

6. Chicken egg - 2 PC.

7. Honey - 2 tbsp

8. Sesame - 2 tbsp

9. Vegetable oil - 2 tbsp

10. Candied fruit - 2 tbsp

How to cook deliciously - Nut strudel with flour crumbs

1. Stage

Tear a loaf or bun into pieces, dry until lightly golden in the oven. Then we grind it into crumbs. I put it through a meat grinder. Grind the breadcrumbs with the sugar.

2. Stage

Chop the nuts to your liking, add them to the bread and sugar crumbs.

3. Stage

I also put the lemons with their peels through a meat grinder.

4. Stage

Combine all into one mass. Pour heated honey and eggs, raisins (I have no raisins) and knead well. Then let the stuffing stand. You can prepare the stuffing the night before baking. An overnight in the refrigerator is fine. In a big hurry, I've managed to make it in 4 hours as well. The main thing is that the bread crumbs are not hard, they need to soak in. The bread part of the filling should be soft and rich.

1. Stage. Nut strudel with flour crumbs: Combine all into one mass. Pour heated honey and eggs, raisins (I have no raisins) and knead well. Then let the stuffing stand. You can prepare the stuffing the night before baking. An overnight in the refrigerator is fine. In a big hurry, I've managed to make it in 4 hours as well. The main thing is that the bread crumbs are not hard, they need to soak in. The bread part of the filling should be soft and rich.

5. Stage

Slightly roll out the flaky puff pastry, put the filling. I get 3 or 4 rolls out of this portion of dough and stuffing. It all depends on how much stuffing I put. In addition, I wrap the stuffing in the dough several times. You are free to do as you see fit.

1. Stage. Nut strudel with flour crumbs: Slightly roll out the flaky puff pastry, put the filling. I get 3 or 4 rolls out of this portion of dough and stuffing. It all depends on how much stuffing I put. In addition, I wrap the stuffing in the dough several times. You are free to do as you see fit.

6. Stage

Cut the ready rolls every 2-3 cm. Pour 1-2 teaspoons of odorless vegetable oil into each cut, brush the rolls with egg and sprinkle with sesame seeds.