Ingredients
DOUGH INGREDIENTS
1 3/4 lb flour (unbleached)
6 egg yolks
1/2 lb butter (sweet)
1/2 lb sugar
2 package dry yeast or 1/4 lb fresh yeast
1 cup milk, warm temperature
FILLING INGREDIENTS
3 can poppyseed filling
3 egg yolks
2 oz almond slivers
4 oz raisens
4 oz walnuts
1 tbsp honey
Directions
Dissolve the yeast and 1 T of sugar in the warm milk, add 1 T of
flour. Let the mixture sit for about 10 minutes in a warm place
(bubbles will indicate active yeast). Now add slowly all above
ingredients and beat, dough should be soft, if necessary add more
warm milk.
Lift the dough from the bowl and knead on a floured board until
blisters appear on the dough's surface. Shape the dough into a ball,
return it to the bowl, cover with wax paper. Let rise for one hour in
a warm place (100').
Now divide the dough in two balls, roll it out to about 1 finger
thickness, spread the poppyseed filling and roll together. You will
have 2 strudels. Preheat the over to 325'. Bake 1 hour.
Di Note: I worked with Raisa when I was with CBS. She had come over
from Russia and she and I would chat on the phone (she lived in New
York). One day, I described this strudel thing and asked her if she
knew what it was and she sent me her recipe. Very good.
Di Pahl's personal recipes-1994
Servings: 2 strudels
Poppyseed Strudel-Raisa Piotrowski's Recipe - Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
We are able to trace the history of written recipes way back into distant history, in truth as far back as ancient Egypt, and maybe even further. In practice though, sadly, these old cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius assembled a number of documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also informs us how the Romans used many herbs, including a few that will be familiar to modern cooks like bay, rue and dill. As we move on, there were two books which appeared in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that we all know today, but rather descriptions of the types of food enjoyed by the rich people of the period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes prompted an outbreak in cookery books, most of which still exist in academic collections. The revolution that is television brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Poppyseed Strudel Raisa Piotrowski's Recipe recipe.
