Strudel (Danish Pastry) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c unsifted flour
1 lb soft oleo - divided (4 sticks)
1 oz white vinegar in 1 cup ice water
Apple filling for 3:
8 to 10 apples
1/2 c sugar
2 tbsp flour
cinnamon
Sour Cherry filling for 2:
1 qt Cherries from freezer - defrost partially
1 c sugar
1+ tbsp cornstarch
Cook until thickened.
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Directions: |
Directions:Cut 2 sticks oleo into flour like pie dough. Add 1/2 ice water to the mixture and work in. Add rest of the water and mix in well. Cut 2 remaining sticks of oleo in half. Roll dough on a lightly floured board 10x14". Spread 1/2 stick of remaining oleo on 1/2 of dough. Fold in half and repeat 3 times. Roll up into a 7" log and refrigerate.
Cut roll into 3 equal parts. Roll out each into a 10x14" rectangle and put each on an ungreased 9x13" pan. Rolled dough will be too big for pan and will go up the sides of the pan. Place filling along middle, not quite to the ends of the pan. With a pastry brush, dampen all the outside edges of the dough. Fold one long side over the filling and dampen the edge about 1" in. Fold the second side over the first side, overlapping an inch or two. Roll or fold in the ends and press them down gently onto the end of the strudel.
Bake for 45 minutes at 400º. Immediately remove and put on paper to cool. Place on a waxed cake board or serving plate and drizzle back and forth (width wise) with mixture of powdered sugar (1 cup for 3 strudels) and water - thin enough to flow off a spoon. |
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Personal
Notes: |
Personal
Notes: Or used canned cherry pie filling - 2 cans will make 3 strudels.
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