Best Hamburger Strudel Dutch Recipes

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.

HAMBURGER PASTRY

Steps:

• Heat the oven to 375 degrees F.
• Cook and stir the meat and onion in a large skillet until the meat is brown.
• Drain off the excess fat.
• Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside.
• Prepare the pastry as for a 2 crust pie as directed on the package.
• Divide the pastry into 8 equal parts.
• Roll each part, on a lightly floured surface, into a 7-inch circle.
• On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge.
• Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork.
• Place on an ungreased baking sheet and prick the tops with the fork.
• Bake 30 to 35 minutes.
• You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.
• NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe.

SAVORY MEAT STRUDEL

Steps:

• Saute chopped onion and peppers in clarified butter until translucent.
• Add ground meat and bread crumbs and brown well.
• Deglaze by adding wine (or chicken broth).
• Stir and allow alcohol to dissipate.
• Transfer meat mixture to large bowl and allow to cool slightly.
• Season with fresh herbs, salt, pepper and Paprika; add sour cream and beaten egg, mixing thoroughly.
• Allow mixture to cool completely in refrigerator, about 15-30 minutes.
• Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel.
• [Phyllo will dry out incredibly fast if you don;t cover it with the damp towel, so do*not* skip this step.
• ]Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter.
• Do not butter the last sheet of phyllo after transferring it to the stack.
• Remove meat mixture from refrigerator and spoon onto lower 2/3 of the phyllo dough rectangle, leaving room at the edges all the way round.
• Fold short ends of the rectangle in over meat mixture.
• Brush long end of phyllo with beaten egg mixture.
• Grab moist towel on one side and use it to lift and roll the package into a strudel (roll), pinching the egged end to seal.
• Transfer the strudel, seal side down, to a well-greased baking sheet.
• Brush entire strudel with remaining eggwash.
• Transfer sheet to preheated 400-degree oven and bake 45 minutes until crisp and golden brown.
• Transfer strudel to cutting board, allow it to rest 5-10 minutes before slicing.
• Serve with a Caesar or a composed salad for a delicious taste treat.
• Makes a great luncheon or brunch dish, too.

FRENCH ONION AND BEEF STRUDEL

Steps:

• Preheat oven to 375 degrees.
• In a small bowl combine mozzerella cheese and 1/4 parmesan cheese. Set aside.
• Melt margarine in a large skillet over medium heat. Add onions. Cook and stir until the onions are a rich, golden-brown color. Remove onions with a slotted spoon and set aside, leaving dripping in pan.
• Add beef to skillet. Cook and stir until evenly browned; 2-3 minutes. Return onions and any juice to skillet. Add flour, brown sugar, cumin, salt, pepper, and beef broth. Cook and stir (scraping bottom of pan) for 5 minutes or until almost all the liquid is absorbed.
• Grease a cookie sheet. Separate crescent rolls into 8 triangles. Slightly overlap long sides of 2 triangles together to make one large triangle; press to seal. Repeat until you have 4 large triangles. Place triangles in a row, all pointing the same direction and overlapping, on the cookie sheet. Press to seal. Spoon onion mixture down the center in 1-1/2" wide strip, leaving about 1" at top and bottom. Sprinkle with the cheese mixture. Bring side points of crescent rolls over the filling to create a braid-like appearance. seal ends. Sprinkle with 2 Tbls. parmesan cheese.
• Bake for 15-20 minutes or until deep golden brown. Serve hot with sour cream and au jus.