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Strudel fillings Recipe

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This recipe for Strudel fillings, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Kleinman
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Filling #1:
18 oz strawberry preserves
18 oz orange marmalade
18 oz apricot preserves
3/4 # pecans, chopped
1 7 oz can coconut

Filling #2:
1/2 stick butter or margarine, melted
1 cup sugar
1 tsp cinnamon
10 oz jar apricot or apricot pineapple preserves

Filling #3:
1 stick butter
8 oz jar apricot or apricot pineapple preserves
1 cup sugar mixed with 1 tsp cinnamon
1 cup pecans, chopped (and/or coconut)
1 lemon, juice and rind
4 apples, grated

Filling #4:
melted margarine
ground zwieback
cinnamon
sugar
ground pecans

Directions:
Directions:
Filling #1:
Mix ingredients together and chill overnight. Makes 9 logs.
Filling #2:
Brush dough with melted butter. Sprinkle with sugar and cinnamon. Spread preserves.
Filling #3:
Brush butter on dough. Sprinkle with crumbs and sugar/cinnamon. Spread preserves over strudel,filling over one third of dough. Sprinkle with chopped nuts, apples (mixed first with lemon juice and rind) and coconut.
Filling #4:
Brush melted margarine over dough. Sprinkle ground zwieback. Sprinkle cinnamon and sugar and ground pecans.

Dough should be rolled, placed on a greased cookie sheet then brushed again with oil. Sprinkle with sugar and cinnamon. Bake at 400F for 45 minutes.

 

 

 

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