Dutch Strickle Sheets Recipe

Name: Dutch Strickle Sheets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 cups milk, lukewarm; 4 eggs, well beaten; 4 tablespoons butter, melted; 1 teaspoon salt; 1 fresh yeast cake, softened in; 1/2 cup water, lukewarm; 2 cups sugar; 10 cups flour (amount is approximate); Topping; 2 cups sugar; 4 tablespoons flour; 1/2 cup butter; 1/4 cup water, boiling

Servings: persons

4 cups milk, lukewarm
4 eggs, well beaten
4 tablespoons butter, melted
1 teaspoon salt
1 fresh yeast cake, softened in
1/2 cup water, lukewarm
2 cups sugar
10 cups flour (amount is approximate)
Topping
2 cups sugar
4 tablespoons flour
1/2 cup butter
1/4 cup water, boiling

1
Combine eggs, milk and butter.
2
Add softened yeast, salt, sugar and enough flour to make a thin batter.
3
Beat all together (about five minutes); cover and set bowl in a warm place overnight.
4
Add enough flour to make a soft dough; knead lightly and set to rise again.
5
Roll dough 1 inch thick and fit into greased.
6
baking pans.
7
Let rise again.
8
Prepare topping by mixing sugar with flour; add butter and cream well; add boiling water and beat.
9
Spread over dough just before baking.
10
Bake at 400F for about 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups milk, lukewarm, 4 eggs, well beaten, 4 tablespoons butter, melted, 1 teaspoon salt, and more.

Yes, Dutch Strickle Sheets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dutch Strickle Sheets

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