Hamburger Strudel Dutch Recipes

BEEF ONION STRUDEL

Steps:

• In a large skillet, saute onions in butter until browned and caramelized; remove with a slotted spoon and keep warm. In the same skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, brown sugar, cumin, salt and pepper until blended. Gradually add the broth; cook for 8 minutes or until liquid is absorbed. Stir in reserved onion., Unroll dough and separate into four rectangles. Separate each rectangle at perforation into two triangles (see Fig. 1). Pinch two 6-in. sides together to form a triangle (see Fig. 2). Repeat with remaining dough., Place point of one triangle near the end of a greased baking sheet. Place point of second triable in center of first triangle. Repeat with remaining triangle (see Fig. 3)., Spoon beef mixture in a 1-1/2-in.-wide strip down the center; sprinkle with mozzarella cheese. Starting at one end, fold alternating points across filling. Pinch ends to seal. Sprinkle with Parmesan cheese. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5-10 minutes before slicing.

DUTCH MEATBALLS (BITTERBALLEN)

Steps:

• In a large skillet melt the butter over medium-high heat. When the butter has melted completely, add the 1 cup of flour, a bit at a time, whisking it, it will turn into a thick paste.
• Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux. The gravy should be smooth but still quite thick.
• Simmer the gravy for a couple minutes then add the parsley, onion, and ground beef, stir well. Season with the salt, pepper and nutmeg. Taste for seasoning and adjust as necessary.
• Transfer the meat mixture to a Tupperware container and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
• Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the bread crumbs.
• Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it's easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
• Roll the balls first through flour, then eggs, then finally bread crumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
• In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375 F degrees.
• Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs. In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
• Serve hot with a grainy or spicy mustard.

OKTOBERFEST STRUDELS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

MINI STRUDELS 4 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
• Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
• Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
• Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
• Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
• Bake the strudels for 30 minutes, until puffed and golden brown.
• Enjoy!

FRENCH ONION-BEEF STRUDEL

Steps:

• Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside. , Cut beef into 1/8-in. slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned. Return onion to skillet. Stir in flour, brown sugar, cumin, salt and pepper. Add broth; cook and stir for 6-8 minutes or until liquid has evaporated. Remove from the heat. , Punch dough down; roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese. , With a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce.

HAMBURGER STRUDEL (DUTCH)

Steps:

• Preheat oven to 395°F.
• Thaw the puff pastry sheets.
• Peel and finely chop the onion. Mix the onion with the nutmeg, cinnamon and paprika, and brown the onion in a skillet until carmelized.
• Add ground beef and cook until browned. Add salt and pepper to taste.
• Separate the egg and slightly beat the yolk and eggwhite separately. Roll the pastry sheets and make two sheets out of the four by overlapping and sealing the two seams. Brush the two sheets with the eggwhite.
• Put two slices of ham on the one set of pastry sheets and spread the hamburger mix on top. Keep the edges free. Put the other two slices of ham on top of the hamburger and cover with the other pastry sheet.
• Join the edges well of the two sheets and set aside for 10 minutes.
• Put a sheet of baking paper on a cookie sheet and place strudel on baking sheet.
• Brush egg yolk on top of the strudel and sprinkle sesame seeds on it. Bake the strudel for about 30 minutes, until golden brown and done.