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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Strudel Recipe

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This recipe for Easy Strudel is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups all purpose flour
½ tsp. salt
1 lb. butter or solid margarine
1 pt. sour cream
1 ½ to 2 cups apricot-pineapple jam
1 ½ cups angel flake coconut
1 ½ cups chopped walnuts
Directions:
Directions:
Cut flour and salt into butter as for pie crust, using pastry blender. Then blend in sour cream ¼ cup at a time. The food processor is great for making this dough, but do it in two batches (half at a time). Wrap dough in plastic wrap and refrigerate for several hours or overnight. Unbaked pastry rolls may be wrapped in plastic wrap and kept in freezer until ready to bake.

When ready to work dough, cut dough into four quarters and work with one piece at a time, keeping remaining pieces cold. Roll dough out into a thin rectangle. Spread jam, coconut and nuts on half of the jam and roll into a log (like a jelly roll), tucking in sides as you roll so "goodies" don't spill out. Line cookie sheet with foil or parchment paper and place pastry on sheet. Bake at 375⁰ for 45 minutes, until brown. Cut into serving pieces while still warm and sprinkle with powdered sugar.

Variations: Use less jam and fill roll with chopped apples sprinkled with cinnamon. Substitute white raisins or currants for coconut.

 

 

 

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