Jewish scottish strudel
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 1 | cup | Sugar |
| 1 | cup | Vegetable oil |
| 3¾ | cup | Self-rising flour; (or all-purpose |
| ; flour mixed with | ||
| 4 | teaspoons | Baking powder) |
| 6 | tablespoons | Apricot preserves; melted |
| 1 | cup | Golden raisins |
| ¾ | cup | Currants |
| 6 | tablespoons | Chopped walnuts |
| Cinnamon | ||
Directions
Preheat oven to 350 degrees. Coat a large baking sheet with nonstick vegetable spray.
In a large bowl, whisk eggs and sugar until thick and pale, about 3 minutes. Stir in oil. Fold in flour. Refrigerate for 1 hour.
Divide dough into 3 pieces. On a floured board, press 1 piece of dough into a rectangle about 6 by 10 inches. Spread 2 tablespoons preserves over the dough. Sprinkle on ⅓ cup raisins, ¼ cup currants, and 2 tablespoons nuts. Dust lightly with cinnamon. Roll up as for a jelly roll. Place on prepared baking sheet. Repeat with remaining ingredients.
Bake in preheated oven 35 minutes. Let cool. Cut into slices ½-inch thick.
Yield: about 36 pieces, 12 to 18 servings Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9242 Converted by MM_Buster v2.0l.