Boiled semolina strudel roll

Name: Boiled semolina strudel roll
Total time: 1 h
Yield: 4-6 servings
Cuisine: Hungarian
Ingredients: 250 g flour; 1 egg; lukewarm water, as needed; pinch of salt; 80 g butter; 2 whole eggs; 3 egg yolks; 400 ml sour cream; salt; 4-5 tbsp semolina; 4-5 tbsp breadcrumbs; butter for toasting the crumbs; salt for the cooking water

Time: 1 hr (about 35 min hands-on)4-6 servingsapprox. 790 kcal / serving (estimated)approx. 21 g protein / serving

Boiled semolina strudel roll (illustration)

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Method

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Knead the flour, egg, lukewarm water and salt into a smooth, firm strudel dough. Cover and rest for 30 minutes.
Meanwhile beat the butter until fluffy, add the two whole eggs and three egg yolks, then the sour cream, salt and semolina, and mix until smooth.
Roll the rested dough out thinly, strudel-thin, on a floured tea towel.
Spread the semolina filling evenly over it.
Carefully roll up the dough tightly.
Cut into 5-6 cm pieces with the back of a knife dipped in flour.
Cook in boiling salted water for about 15-20 minutes, until the pieces rise to the surface and are cooked through.
Meanwhile toast the breadcrumbs in butter until golden brown.
Toss the drained pieces in the toasted breadcrumbs, and serve warm.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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