Hungarians make many kinds of strudels. Apple Strudel made with filo or phylo dough is the most well know by non Hungarians. But there are other strudels made with yeast doughs that are rolled into a roll and when cut the slice shows a thick spiral of filling. That filling might be ground Poppy Seed, ground Walnut or Raisin Cinnamon.

These three rolled strudels were made by my family every year at Christmas time.

A lot of visiting goes on during the Holidays. Every one visits one another to see the decorated Christmas Trees. It was a ritual to visit each other on New Year Day. All the children would receive a small coin from the uncles and grandfathers for reciting a simple poem that starts..."I wish I wish for what I do not know, but put your hand in your sack and give me something!" (this was said in German). The predecessor or "trick or treat".

A supply of strudel is baked weeks before and the cakes are wrapped and kept cold until needed. I have had some forgotten strudel turn up in the refrigerator in March, and it was as good as the day it was made. The rolled strudels start out with the same basic yeast dough, But with a difference. The yeast dough is not allowed to rise. It is mixed, made and baked in one session.

Regards, June Meyer.

• 4 cups flour
• 4 Tbs. sugar
• 1 cup lukewarm water
• 2 eggs slightly beaten
• 2 cakes yeast regular or dry
• 1/2 cup soft butter
• 1 tsp. salt

Crumble yeast in bowl, add water and sugar stirring till mixture liquifys.
Blend flour and butter with wire pastry blender.
Mix well, mix in eggs, salt and yeast.
Mix until dough is smooth and leaves side of bowl clean. DO NOT LET RISE.
Divide into four portions and roll each out in a rectangular shape sprinkled with raisin filling, dribble 1/4 cup of melted butter over all and roll up like Jelly Roll.
Prick roll with toothpick on top and sides to keep roll from splitting while baking.
Place in greased baking pans.
BAKE AT ONCE in 325 oven about 30 to 45 min. or until brown.

Raisin Filling

• 1 lb. of raisins
• 1 1/4 cups of sugar
• 1 Tbs. of cinnamon
• 1 cup melted butter

Soak raisins in hot water 5 minutes to soften raisins, drain and pat dry. Divide raisins into 4 bowls. One for each rolled strudel.
To each bowl add a heaping 1/4 cup of sugar, and 1/2 tsp. of cinnamon. Toss.
These cakes can be wrapped in foil and stored in the freezer after they are baked. Hope you enjoy this strudel.

Makes 4 small rolled strudels.