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Archiver > DONAUSCHWABEN-VILLAGES > 2005-05 > 1116417691


From: Franz <>
Subject: Re: [DVHH-L] Cabbage Strudel
Date: Wed, 18 May 2005 08:01:31 -0400
References: <OF5BEAE7BA.134D2EB6-ON86257004.007E308A-86257004.007E3091@perficient.com> <000f01c55b3c$da05b660$7e00a8c0@bc.hsia.telus.net> <00a701c55b41$0ec572b0$23839144@Leeb> <001301c55b4b$733bc960$0c00a8c0@RoseMary> <428AA041.9020709@comcast.net> <002101c55b5a$fef12d10$bffb0344@office>
In-Reply-To: <002101c55b5a$fef12d10$bffb0344@office>


I haven't had Zwetchkeknoedel in 30 years, since my mother died. Does
anyone have a good recipe? I alos love Semmelknoedel and Paprikash!

Is there anyone on this board that originates from
Vukovar/Jankovci/Vincovci?


Jerome Buza wrote:

> 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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>>
>>
>>
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>
>

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