Strudel Dough 4 egg yolks 1/2 cup granulated sugar mixed with 1/4 teaspoon cinnamon Zest of 1 lemon 1 tablespoon lemon juice 1/2 pound almonds, blanched, dried and ground 1/2 cup melted butter
Heat eggs, sugar and cinnamon until light; add lemon zest, juice and almonds. Spread evenly over 3/4 of the buttered, stretched dough. Drip 1/2 of the melted butter over the filling. Roll, trim and bake, brushing top with the remaining butter.
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