Nut Strudel (Potato Dough)

For the nut strudel, boil the potatoes until soft and press through the potato press while still hot. Allow to cool.

Sprinkle a work surface with flour. Mix the flour with the baking powder and crumble with the cold butter cut into pieces. Now add the mashed potatoes, sugar, vanilla sugar, eggs and lemon zest and knead everything into a dough. Roll into a ball, wrap with cling film and let rest in a cool place for 30 minutes.

For the filling, bring the milk to a boil. Stir in the remaining ingredients and pull the pot off the heat. Let the nut filling cool.

Cut the dough ball in half. Roll out the first half of the dough on a floured work surface in the shape of a rectangle. Spread the nut filling on the lower third. Roll up into a strudel and place seam side down on a baking sheet lined with parchment paper. Beat the egg and brush the strudel with it. Do the same with the second half of the dough. Bake in the preheated oven at 180 °C for about 40 minutes. Allow the nut strudel to cool and sprinkle with powdered sugar.

Preparation Tip:

Following this recipe for nut strudel, you can also prepare a poppy seed strudel: Replace the nut filling with a mixture of finely ground poppy seeds, honey, cinnamon powder, a little milk and lemon zest.

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