Jewish strudel

Yield: 1 Servings

Measure Ingredient
2 cups All-purpose flour
½ pint Sour cream
\N pounds Butter; * see note
\N \N Pineapple jam; or one of choice
\N \N Apricot jam; or one of choice
\N \N Coconut flakes
\N \N Chopped nuts
\N \N Maraschino cherries; chopped
\N \N Powdered sugar

Mix flour, sour cream and butter. Divide into 3 equal parts and roll into balls. Wrap in wax paper and chill overnight.

Next day, roll in oblong shape (very thin) and spread with jams. Sprinkle coconut, nuts and cherries. Roll up like jellyrolls.

Bake in moderate oven (around 350 degrees) until brown. Sprinkle with powdered sugar. Slice and serve.

NOTE: To make a variety I use different types of Jams or Preserves to make a variety of flavors. One of mine is with blueberry Preserves and Cherry Preserves. But use you own imagination and taste.

NOTES : You must use real butter as margarine will not work for this dough.

Also the thinner you roll out the dough the better the strudel is. This recipe was given to me in California in 1961 by a Jewish family and the title is what they called it. I usely make a double batch as soon as I take it out of the oven everyone is cutting into one of the rolls or two.

Recipe by: Barbara Price

Posted to MC-Recipe Digest V1 #1008 by "abprice@..." <abprice@...> on Jan 13, 1998

Similar recipes