Every celebration throughout the year will feature traditional rolled strudels. Walnut and Poppy Seed Strudels are usually served side by side. They are easy to make, the ground walnuts cooked in milk and butter have a very different flavor from the roasted walnuts usually topping rolls and cookie. Nutty flavored, rich and buttery, this is a favorite family recipe made by many generations. Always made at Christmas time and for Weddings.

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 spread with filling 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 350 oven about 30 to 45 min. or until brown.

Walnut filling

• 1 pound of freshly ground walnuts (finely)
• 2 cups of sugar
• 1 cup of boiled milk
• 1/4 cup melted butter

Mix filling in bowl using only 3/4 cup of boiled milk, It should be thick. If not spreadable use the rest of milk.
Divide into 4 portions, one for each dough rollup.

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.