Jewish Strudel


Jewish Strudel

Mix the chopped apples with the lemon juice and lemon zest; stir into the sugar mixture and add the breadcrumbs, nuts (if desired) and raisins. Preheat oven to 350 degrees and line a baking sheet with parchment paper or grease lightly. Cover a table with a lint-free tablecloth or tea towels and lightly dust with flour.


2 cup all-purpose flour
1/2 pt sour cream
1/2 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


Procedures: 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

Keywords: Jewish Strudel

Leave a Reply

Your email address will not be published. Required fields are marked *





Italian Meringue

Muddy River