"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peggy's Strudel, by Jeannine Stadtler, is from THE BYER FAMILY COOKBOOK ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Jeannine Stadtler Added: Saturday, August 20, 2005
1 c. jam (apricot, pineapple or fig preserves) 1 c. shredded coconut 1 c. raisins or dates or prunes (chopped)
*Note: no nuts - they soften too much
Refrigerate overnight. Preheat oven to 350 degrees. Divide dough in 4 equal parts. Roll thin on floured board. Spread jam and sprinkle raisins and coconut. Bake for 40 minutes. About ten minutes before time is up brush melted butter over top. When finished baking sprinkle powdered sugar on top.
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