"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Grandma Nedostupís Angel Strudel Recipe

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This recipe for Grandma Nedostupís Angel Strudel, by , is from The Nedostup Family Cookbook Project, 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!

Janet Boehm


4 cups all-purpose flour
2 cups cold butter, cut into small cubes
6 egg yolks, save whites for filling
Ĺ cup cold water
4 tablespoons white vinegar

6 egg whites
ĺ cup sugar
1 teaspoon vanilla extract
1 lb finely ground walnuts or pecans
1 Ĺ cups quartered/halved maraschino cherries. Save juice.
1 two-part angel food cake mix*

For the Crust:
Combine flour and butter as for pie crust. Beat yolks with water and vinegar and combine with flour/butter mixture, mixing with hands to form a ball of dough. Divide into 6 balls of dough. Wrap each one individually and chill at least 6 hours or overnight (preferable).

For the Angel Food Filling:
Beat egg whites to stiff peak stage, gradually adding ĺ cup sugar and vanilla. Fold in 1 lb ground nuts and set aside with cherries. Be sure the cherries have been drained and dried well on paper towels. Prepare cake mix according to package directions, EXCEPT use all the reserved cherry juice and enough water to measure 1 1/3 cups liquid. Optional- a few drops red food coloring.

Preheat oven to 350. Roll dough out on lightly floured tea towel. Very thin, about 14 by 10 inches. Spread with thin layer of walnut mixture first, then drop 16 teaspoons cake batter over the walnut mixture. I used a cookie scoop for this part. Then, top each mound with a halved cherry or sprinkle on the quartered cherries. Do not overfill. They may crack. Roll up jelly roll-style, using towel to lift and roll. Tuck in ends and seal moistened seam. With towel, flip onto parchment lined cookie sheets, seam side down. Arrange only 2 per pan, several inches apart.

Bake in pre-heated oven for 30-35 minutes or until golden brown. Leave strudel on pan on a rack to cool before removing. Dust with powdered sugar after slicing and just before serving.

Number Of Servings:
Number Of Servings:
6 rolls
Personal Notes:
Personal Notes:
*The two-part angel food cake mix has a meringue powder packet and a flour packet. They can be hard to find. I used Aldiís this year. But have been told that other grocery stores carry them, usually their store brand.

**Freezing tip- wrap in heavy duty foil, securely, label and freeze. Thaw in wrapper, then slice to serve.




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