Grape or Apricot Strudel

For the filling, beat the egg whites with a little salt and sugar until stiff. Fold in the nuts. Roll out the prepared strudel dough on a floured cloth or spread the dough sheets on a slightly moistened cloth. Spread one half with the nut mixture, spread grapes or apricots on top and roll up the strudel with the help of the cloth. Close the ends and lift onto a greased baking tray. Mix the egg yolk with a little water and brush the strudel with it. Bake in a 200 °C oven for about 20-25 minutes until golden brown. Sprinkle with powdered sugar while still hot. Allow to cool briefly and serve while still lukewarm.

Preparation Tip:

VARIATIONS One of the highest festive pastries of eastern Styria was once the so-called Weinbeerlstrudl, which was prepared according to this recipe but with dried wine berries (raisins) and lots of cream and curd. A particularly tasty variation is obtained by first spreading the strudel thinly with a curd filling (curd, eggs, sugar, rum, raisins), then spreading it with the egg-white-nut mixture, adding berries and fruit on top, and rolling up and baking the strudel as described. Strudel, originally native only to eastern and southeastern Styria, spread throughout the whole of Styria after the introduction of the Spar stove, where they are filled with cabbage, turnips, curd cheese, cream, berries, fruit, and more recently with potatoes and pumpkin, among other things.

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