Jewish Strudel

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Title: Jewish Strudel
Yield: 1 Servings
Categories: Pastry


2 c All-purpose flour
1/2 pt Sour cream
lb Butter; * see note
Pineapple jam; or one of
Apricot jam; or one of
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 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 "" on
Jan 13, 1998