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Orehnjaca (Croatian Walnut Strudel)

Servings: 15-20
Orehnjaca is a popular Croatian strudel filled with walnuts. It can be bought in every bakary, but homemade is the most delicious. This recipe is work intensive but the result is so satisfying.

Sour Dough:
20g fresh yeast
10g granulated sugar
50ml warm milk
40g all-purpose flour

350g self-rising flour
50g butter
2 egg yolks
1 egg
250ml milk
1 tbsp. sour cream
1 tsp. lemon zest
1/2 tbsp. dark rum

400g ground walnuts
120g granulated sugar
100g raisins
200ml milk (steamed)
2 tbsp. honey
lemon zest
1/2 tsp. ground cinnamon
1/2 tsp. vanilla-sugar

1 egg

100g fine granulated sugar (or confectioners' sugar or icing sugar) for dusting

Preheat oven to 200 degrees C (390 F). Grease a 30cm X 20cm (11 x 8-inch) baking tray with cooking oil.

Sour Dough:
Mix flour, sugar and crumbled fresh yeast. Add warm milk to make sour dough. Leave it in warm place to double in volume.

Place flour into warmed large bowl. Make a hole in center. Lightly beat egg yolks and the one whole egg with milk and sugar. Add eggs, melted butter, lemon zest, sour cream, rum and sour dough. Using electric mixer beat dough until soft bubbles appear. Dust dough with flour and cover with towel. Leave it to double in volume.

Mix ground walnuts with steaming milk. Add raisins, lemon zest, cinnamon, vanilla-sugar and honey and mix well.

Divide dough in two equal parts. Roll each part in rectangles 25cm x 18cm. Put filling mixture alongside each rectangle and roll it into strudel. Put the strudels in baking tray and leave to rise about 15 minutes. Bake in preheated oven for 45-50 minutes.

Leave it to cool and dust with sugar. Cut in 15-20 pieces.

Makes 15-20 servings.

Source: Croatian Cooking
Submitted By: Selma Cengic
Date: October 14, 2005