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Aunt Rose's Strudel Recipe

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

Ruth Kleinman
Added: Friday, October 17, 2008


6 cups flour, sifted three times
1 egg
3 cooking spoons of oil
2 shiterines of salt
2 cup of water

1 lb. pecans,(ground with 1 seeded lemon, butter, cup of sugar and cinnamon)
1 1/2 boxes (6 ox) of swaback, ground
1 lb. box white raisins, ground
1 box Turkish delight, rolled
3 jars preserved figs, cut in half

Mix above ingredients. Work dough with hands until smooth. Work pulling in the air. Cover with foil and towel and let sit at room temperature.
Place plastic tablecloth on table then white sheet and flour sheet. Divide the dough into four pieces. Take one piece of dough and knead on a floured board; flour on top. Then throw the dough around on hands, stretching. Then run to floured table with dough (cut off air-conditioning) and stretch a little. Sprinkle with oil to keep from drying. Stretch the dough all around.
Then sprinkle dough with zweiback, then with ground nut mixtures. Line the raisins (rolled), Turkish delight (rolled), and figs (halved). Cut off the thick edges and begin to roll with cloth, not with hands. Place on greased cookie sheet. Cut slits in serving pieces. Bake at 350F til brown. Cut while hot and with a sharp knife.

Alternative Cheese Filling for Strudel:
Sprinkle strudel dough with crushed vanilla wafer crumbs. Mix 1 large carton dry curd cottage cheese, 1 egg and sugar to taste. Put cheese mixture on top of wafer crumbs and roll.




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