Recipe archive
MAIN RECIPE PAGE Back to Bread and pâtisserie-index
STREUSEL TOPPINGS

Streusel mix Streusel  —  from the German verb streuen, "to sprinkle"  —  is a crumbly mixture of flour, sugar and butter, scattered on top of pies, tarts, cakes, muffins, Danish pastries, fruit, berries, etc, before baking or broiling them in oven.

Various spices, dry breadcrumbs, rolled oats, cocoa powder and chopped or ground nuts may be added to the mixture to vary the flavour.

STREUSEL TOPPING

50 g butter
100 ml sugar
100 ml flour

Combine the sugar and the flour in a bowl. Using a couple of knives or your fingertips, cut or rub in the cold butter, until the mixture resembles breadcrumbs.

Recipe source: "Muruseos", Ihatsu, A. et al., ed. (1993) Otavan suuri keittokirja. Keuruu: Otava.

ALMOND STREUSEL

50 g butter
50 ml sugar
50 ml flour
40 g finely grated blanched almonds

Combine the sugar, flour and the grated almonds in a bowl. Using a couple of knives or your fingertips, cut or rub in the cold butter, until the mixture resembles breadcrumbs.

BROWN SUGAR AND ALMOND STREUSEL

50 g butter
75 - 100 ml soft brown sugar
75 - 100 ml finely grated blanched almonds

Combine the sugar and the grated almonds in a bowl. Using a couple of knives or your fingertips, cut or rub in the cold butter, until the mixture resembles breadcrumbs.

COCONUT STREUSEL

2½ - 3 tsp (about 15 g) butter
50 ml desiccated coconut
1 tbsp sugar or soft brown sugar

Combine the sugar and the desiccated coconut in a bowl. Rub in the soft butter, until the mixture resembles breadcrumbs.

Recipe source: adapted from "Roasted pears with brie (Coconut crumble)", S.A.Q. Primeurs magazine, April/2002.


MEASUREMENT CONVERTER | LIST ALL RECIPES | SEARCH & INFO | GLOSSARIES

Copyright © 1997-2014 Nordic Recipe Archive