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From: "Jerome Buza" <>
Subject: Re: [DVHH-L] Cabbage Strudel
Date: Tue, 17 May 2005 20:38:02 -0700
References: <OF5BEAE7BA.134D2EB6-ON86257004.007E308A-86257004.007E3091@perficient.com> <000f01c55b3c$da05b660$7e00a8c0@bc.hsia.telus.net> <00a701c55b41$0ec572b0$23839144@Leeb> <001301c55b4b$733bc960$0c00a8c0@RoseMary> <428AA041.9020709@comcast.net>


Both of those were enjoyed in our house for years and I still do the
Palatschinke and will make the zwetchknoedel this fall for my son and I. I
have never tried to stretch the strudel dough, but my mom and grandma always
did it. My favorite fillings were the farmer cheese and raisin and the
cherry strudel. My mouth is watering.
----- Original Message -----
From: "Franz" <>
To: <>
Sent: Tuesday, May 17, 2005 6:54 PM
Subject: Re: [DVHH-L] Cabbage Strudel


> Palatschinken, now there's a delicacy I haven't tasted in years. We used
> to have palatschinken with plum jam, or other marmelade. It and
> Zwetchkenkuchen were my favorites back in Vukovar, in the 1940's and in
> the DP camp in Austria.
>
> This is a very nice forum, and I enjoy reading all the comments.
>
> Franz
>
>
>
> Rose Mary K Hughes wrote:
>
>>My mom and grandma made this strudel--it is called in our family
>>Ziehstrudel (pull strudel) and in Semlak it was Ridesch. It is dough that
>>is pulled and pulled until it is paper thin--like phylo dough. My mom
>>would put her dough cloth (specially embroidered cloth that cover the
>>table) on the table and the ball of dough would go in the center. She
>>would walk around and around the table and lifting and pulling the dough
>>on the top of her hands (couldn't do with bottom as the fingers would rip
>>holes in the dough). She would do this until the dough hung below the
>>edges of the table. She would then walk around the table pulling off the
>>heavier dough that was still left after the stretching. Then she would
>>sprinkle melted butter or lard over the dough, sprinkle on bread crumbs,
>>and then spread out the filling--in our family it was cabbage, or apples,
>>or cheese, or poppyseed, or ground up walnuts. Then she would give the
>>end of the cloth a flip and the dough would roll up i!
> n!
>> this tight roll. She would put it in a large enamel pan in snake
>> fashion (rounding at end and curving up until the roll fit in the pan).
>> Oh, it was so glorious! So many layers of crisp dough with outstanding
>> filling!
>>
>>I tried making the dough and created a huge mess so when I try to make
>>this strudel today, I make up a different version using phylo dough. It
>>is not even half as good as my mom's Ridesch!
>>
>>By the way--The other item mentioned--the Hungarian crepe is Palatschinken
>>or Pfannkuchen in German and in Semlakian it is Platschinde. In Hungarian
>>it is Palacsinta. We would have them rolled up with a cinnamon/sugar
>>filling. We always had them with Potato Soup--which we called
>>Krumber/Grumbiere Suppe. Still make it and so do my sons--only now and
>>then we add sausage to it (in my growing up years, it was meatless).
>>
>>Rose Mary
>> ----- Original Message -----
>> From: Susan Williams To: Sent:
>> Tuesday, May 17, 2005 6:38 PM
>> Subject: Re: [DVHH-L] food and manners and the wars
>>
>>
>> Joe - I'll have to ask my aunt Sophie about this. I really don't know
>> much about what my granny cooked. Sounds interesting though. Carrot
>> strudel -- interesting too. Anyone else hear of this before? Joe --
>> did it have a sweet taste or a vegetable taste? Susan
>>
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