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
Raisins or currants
Lekvar (prune butter)
3 t. baking powder
2/3 c. water
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.