Jewish Strudel Recipe - Cooking Index
Jewish Strudel Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1/2 | Sour cream | |
| 1 lb | 454g / 16oz | Butter - * see note |
| Pineapple jam - or one of choice | ||
| Apricot jam - or one of choice | ||
| Coconut flakes | ||
| Chopped nuts | ||
| Maraschino cherries - chopped | ||
| 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 350F) 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.
Source:
Barbara Price
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