n a larger pan, sauté chicken strips until golden on all sides. Remove the meat and store in a warm place. Cut the peppers and onions into strips and sauté in the same pan. Cover with a lid and simmer until soft. Put the chicken strips back, season with spices and garlic.
Pour in the milk, mix in the pasta and slowly cook until soft.
Toast the flour in a heated pan with butter, pour milk over it and bring to a boil while stirring constantly. Season with salt, pepper and add mustard. Cut up the cleaned green onions and mix into the béchamel sauce (leave some for garnish), add corn and cook for about 2 minutes.
Grease the baking dish with butter. Spread béchamel on each tortilla, add tuna, sprinkle with grated parmesan cheese (optional) and roll it up. Place tortillas next to each other in a baking dish. Finally, sprinkle with cheese and the rest of the green onions. Bake for about 15-20 minutes in a preheated oven at 370° F.
Mix yeast, sugar and warm milk and let it rise. Mix the eggs with sugar, add flour,, the yeast mixture, warm milk and
work the dough until everything comes together. Slowly add the melted butter, knead it again and leave to rise in a warm place.
Divide the dough into two parts. Roll it out into the shape of a rectangle, fill with filling evenly and roll them up. Place them in greased molds and let them rise. When the dough doubles its volume, put it in the pre-heated oven and bake for 45 minutes. Take the still warm strudels out of the molds and sprinkle with sugar.
POPPY FILLING -use a can or make your own:
300 g poppy
70 g powdered sugar
almond extract or rum
30 g butter
50 g raisins
2 egg whites
Grind the poppy seeds. Add sugar, almond extract, butter, raisins and lightly beaten egg whites.
NUT FILLING--use a can or make your own:
200 g sugar
400 g nuts
lemon or orange peel
half a package of vanilla sugar
Boil the sugar with water, add ground nuts, season with grated lemon or orange peel and vanilla sugar, mix well and dilute with warm water if needed.
Poppy seed dough:
Mix the poppy seeds together with butter, add granulated and vanilla sugar. Gradually add one egg at a time and mix thoroughly. Then add flour mixed with baking powder, rum, and milk. Pour the dough into a greased baking dish sprinkled with flour. Set aside.
Mix the Farmer cheese with powdered sugar, vanilla sugar, vanilla pudding powder, and lemon juice. Gradually add one egg at a time and mix thoroughly.
Pour the filling on the poppy seed dough.
Bake in a preheated oven at 340*F for about 45-60 minutes. Let the baked cake cool down and sprinkle with powdered sugar.