Cinnamon Strudel
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Salty potato strudel filled with crackling. The recipe was sent to us by our reader Mrs. Maruš.
Ingredients:
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Procedure:
1. First, cook 4 handfuls of coarse semolina in a dry frying pan, stirring constantly
2. Peel and grate the potatoes cooked the day before on a fine grater, add salt, 2 eggs, 2 handfuls of coarse semolina and add coarse flour as needed until you have a stiff enough dough
3. Divide the dough into two parts
4. Roll out each part on the foil into a pancake, sprinkle with half of the prepared semolina, spread the cracklings on it, salt slightly and use the foil to roll it up
5. Do the same with the other half of the dough
7. Brush the surface with the beaten egg and bake in a preheated oven at 175 °C
8. Bake for about 40 minutes until the surface is golden.
Recommendation:
Let cool partially and cut into individual slices. Can be eaten as a main dish along with any vegetable salad or sterilised cucumber. Serve also as a savoury dessert with wine or beer, or just to taste.
Note:
P.S. from Mrs. Marus – My grandmother always made this strudel soon after the slaughter, when the cracklings were not yet ground. Later she ground them and put them in a stoneware pot, where they were gradually removed and spread on bread.
