GRANDMA ROSE'S STRUDEL


This recipe is a real treasure. I remember eating these as a child and I remember how wonderful it was to receive a box of them at college. My sister, Susan had written down the ingredients in my old childhood cookbook, but there were no directions or baking time or temperature. I called Susan in
Portland and she jogged her memory. I made the strudel today and it tasted just like I remember!



2/3 c. oil
2 eggs, beaten
Unsweetened shredded coconut
3 c. flour (I used part unbleached white & part wholewheat pastry flour)
Sliced bananas
Raisins or currants
Lekvar (prune butter)
Chopped nuts
3 t. baking powder
Honey
Pinch salt
Cinnamon
2/3 c. water
Sugar
Two or three jams

1. Beat the eggs; add oil and beat some more.

2. Sift together flours, baking powder and salt. Add to egg-oil mixture, along with the water, a little at a time, until a dough is formed. When a spoon becomes too difficult for blending, use your hands. Cover the dough with plastic wrap and refrigerate for a couple hours.

3. Roll out dough on floured surface, rubbing a little flour on the rolling pin. Aim for an elongated rectangle, and a thin dough, but not too thin to handle easily.

4. Using two or three kinds of jam, paint stripes of the different ones across the rolled dough. (Don't get the jam too thick and gloppy. ) Next sprinkle with coconut; then thinly sliced banana; currants or raisins and chopped nuts. (These are the fillings I chose, but you can make up any combination you like. Remember each component doesn't have to go over all the dough.) Sprinkle with cinnamon.

5. Carefully ease up the dough and start rolling, jelly-roll fashion, but rather than a rounded shaped, keep it flattened (like a very large regular strudel). When you get toward the end, tuck the sides in a little bit so the filling won't pop out.

6. Make a few slashes on top with a sharp knife. Sprinkle with a little sugar and cinnamon.

7. Transfer to a cookie sheet or any flat pan large enough. Bake at 375° for about 35 minutes, or until golden brown. Let cool a little and then slice as needed.


 

 

   
       
       


 


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