Jewish Food Faire Strudel

12:41 PM, Jun 1, 2011   |    comments
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1/4 cup warm water                     

1 pkg. dry yeast                               

1/4 teaspoon sugar                                 

2 lbs apricot jam mixed with 3/8 cup flour and dash of cinnamon

2 cups walnuts chopped

2 cups golden raisins mixed with the chopped walnuts  


1/2 pound margarine, softened                

2 tablespoons sugar 

1/4 teaspoon salt                                    

3 eggs                                       

1/2 teaspoon vanilla

2-1/2 cups flour

2 eggs for the glaze mixed with 1/2 tspn sugar

Melted margarine for filling and extra flour for rolling

Directions; Mix the dry yeast in the warm water with 1 teaspoon sugar and let it sit. Cream the sugar with the margarine.  Add eggs, vanilla, salt and yeast mixture, and mix. Add a litttle flour and mix untl uniform.  

Add the rest of the flour bit by bit. Mix and keep adding flour until the dough is not sticky and pulls away from the sides of the bowl. 

Divide dough into golf ball sized balls and let rise about 15 minutes in a warm place covered with a slighty damp towel. 

On a floured board, roll each ball into a thin rectangle. 

Leave about an inch around the edges, and spread in the following order: melted margarine, jam, nut and raisin mixture. Fold in side edges and bottom and roll. Place on greased cooking sheet, seam side down, and baste with glaze. Bake at 350 degrees for 25 minutes or until golden brown.  

Slice when cool enough to handle. May be frozen.


Recipe Courtesy Rabbi Jason Gwasdoff

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