Strudels (German)

Strudels (german) Recipe

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Sheila Kremer


My grandma's recipe. We always had this when we'd butcher chickens. Grandma would fry up the hearts and livers and then make strudels--what a treat!


★★★★★ 1 vote

2 Hr
30 Min
Stove Top


  • 2 c
  • 2
  • 1/2 tsp
  • 1 tsp
    baking powder
  • 1/4 c
    water, or more to make a soft dough
  • ·
    soft lard for spreading on dough
  • 4-5 c
    potatoes, peeled and cubed
  • 1
    onion, chopped

How to Make Strudels (German)


  1. Mix ingredients in order given, mixing well after each addition. Knead well and let rest in bowl. Dust a surface with flour and divide dough into 4 portions. Roll out dough thin and spread thinly with soft lard. Let rest awhile covered with clean, white dish towel.
  2. In an electric fry pan, add 1 1/2 tablespoons lard, 1/2 teaspoon salt and about 4 - 5 cups potatoes, peeled and cubed, and 1 onion, chopped. Add enough water to cover potatoes. Bring to a boil.
  3. Pull strudel dough thin, working out from the center. Be careful not to tear the dough. Smear the dough thinly with a little soft lard and roll up like a jelly roll. Repeat this with each of the dough balls. Cut into 2 inch pieces and put on top of potatoes. Cover tightly and cook 20 to 25 minutes. Do not lift lid while cooking. When you hear the frying pan start to "fry" they are done. Uncover slowly and serve.

Printable Recipe Card

About Strudels (German)

Course/Dish: Other Side Dishes
Main Ingredient: Flour
Regional Style: German
Hashtags: #german #heritage

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