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Mom's Angel Strudel Recipe

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This recipe for Mom's Angel Strudel is from Barbara's 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:  
Crust
4 cups all-purpose flour
2 cups cold butter, cut into small cubes
6 egg yolks (save whites for filling)
½ cup cold water
4 tablespoons white vinegar

Filling
6 egg whites
¾ cup sugar
1 teaspoon vanilla extract
1 lb finely ground walnuts or pecans
1 ½ cups quartered/halved maraschino cherries. (well drained)
1 two-part angel food cake mix*
Directions:
Directions:
Combine flour and butter as for pie crust.
Beat yolks with water and vinegar, then 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.

Beat egg whites to stiff peak stage, gradually adding sugar and vanilla.
Fold in ground nuts and set aside.
Prepare cake mix according to package directions

Assembly
Roll dough out on lightly floured tea towel. Very thin, about 14 by 10 inches.
Spread each with a thin layer of walnut mixture.
Drop 16 teaspoons cake batter over the walnut mixture in checkerboard pattern.
Top each mound with a halved cherry or sprinkle on the quartered cherries.
Roll up jellyroll 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. Do not overfill, they may crack.
Bake in pre-heated 350 oven for 30-35 minutes or until golden brown.
Let strudel cool on pan on a rack before removing.
Personal Notes:
Personal Notes:

*Note: A one step angel food mix WILL NOT work out. If you can’t find 2 step mix, you will have to make from scratch.
This recipe is for 6 strudels, but can be halved to make 3 strudels.

 

 

 

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