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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cherry Strudel Recipe

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This recipe for Cherry Strudel is from The Bennett Family Cookbook, 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:  
3 c. flour
3/4 pound butter or margarine
3 Tbsp. vinegar
1/4 plus 1/8 c. water
5 egg yolks

Filling:
1 lb. chopped nuts
1 c. sugar
1 large jar of maraschino cherries
1 box angel food cake mix, mixed according to package directions
Directions:
Directions:
Bake at 350º. Mix flour, butter, vinegar, water and egg yolks as for pie crust. Divide into 6 equal balls and refrigerate, wrapped in plastic.

Filling:
Mix the sugar, juice from cherries and nuts. Divide into 6 piles.
Chop cherries roughly. Have bowl of whipped cake mix ready.

Assemble:
Roll each ball of dough into a rectangle, relatively thin. Spread on 1/6 of the nut mixture over the dough. Put dollops of the angel food mix randomly over the dough. DO NOT TOTALLY COVER. Sprinkle 1/6 of the cherries over the angel food. Toll up beginning at the narrow end. Seal edges. I find rolling on a floured tea towel makes moving to the baking sheet easier. Use a parchment covered cookie sheet. Two strudels will fit on a pan. Bake for 30 - 40 minutes. The angel food makes the rolls rise. If too much cake mix is used the rolls will split. There should be enough angel food mix left over to bake a rectangular cake.
Number Of Servings:
Number Of Servings:
6 rolls
Personal Notes:
Personal Notes:
This is a recipe from Jean Bennett. I used this for years at Christmas as gifts for teachers, because it makes 6 at a time. Very good and keeps in the refrigerator , if tightly covered with plastic, for weeks. Time consuming, but worth it.

 

 

 

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