Strucla z Migdalowa: Polish Almond Roll or Strudel Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 09/24/19
Homemade apple and almond strudel on baking paper over light blue wooden backdrop
The Picture Pantry / Getty Images
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
1049 Calories
75g Fat
75g Carbs
31g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 1049
% Daily Value*
Total Fat 75g 96%
Saturated Fat 15g 75%
Cholesterol 265mg 88%
Sodium 321mg 14%
Total Carbohydrate 75g 27%
Dietary Fiber 13g 45%
Protein 31g
Calcium 345mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Almonds are plentiful in Eastern Europe so you will find this Almond Roll, similar to a poppy seed or nut roll only made with almond filling, at many kitchens in Hungary, Poland (strucla z migdalowa), Lithuania and others. It's a moist confection set off with a confectioners' sugar glaze and sliced almonds. This is a one-rise yeast dough, which is a real time saver.

Freeze leftover egg whites and save for leftover egg white recipes.

Ingredients

  • Dough:
  • 2 (1/4-ounce) packages active dry yeast
  • 1/2 cup water (warm)
  • 4 1/2 cups all-purpose flour
  • 1/2 cup/1 stick butter (cold)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 large eggs (beaten)
  • 2 large egg yolks (beaten)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Filling:
  • 2 (12-ounce) cans almond filling
  • 1/2 cup almonds (ground)
  • Icing:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/2 cup almonds (blanched, sliced)

Steps to Make It

  1. Gather the ingredients.

  2. For the dough, soften yeast in warm water in a small bowl, stir well and set aside.

  3. Meanwhile, in a large bowl, mix flour, butter, sugar, and salt with a pastry blender or two knives, as for pie, until mixture has a fine crumb. (This step can also be done in a food processor by pulsing.)

  4. Combine eggs and egg yolks and stir into yeast mixture. Add sour cream and vanilla, and yeast mixture to flour mixture, combining well.

  5. Turn dough out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes. Divide dough in half and cover with plastic wrap.

  6. Working with one-half at a time, on a parchment-lined baking sheet, roll into a 12-inch square. Spread on 1 can almond filling topped with 1/4 cup ground almonds.

  7. Use the parchment paper to help you lift and roll. Reposition the almond roll in the middle of the pan and tuck in the ends. Repeat for another half of dough on a separate sheet.

  8. Cover almond rolls and let rise until doubled, about 1 1/2 hours. Heat oven to 350 degrees.

  9. Bake about 45 minutes or until top is nicely browned. Cool completely on a wire rack.

  10. For icing, blend confectioners' sugar with milk until smooth. Drizzle over rolls and sprinkle with sliced almonds.