Jewish Strudel

Title:
Jewish Strudel

Yield:
1 Servings

Categories:
Pastry




Ingredients:





     2 c  All-purpose flour


   1/2 pt Sour cream


       lb 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 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@wf.net" 
on


 Jan 13, 1998