Jewish Scottish Strudel

A friend of mine, Carol Press, brought this recipe to my attention, She sent me the link & I am really glad she did! This is delicious!

This strudel is like a roly poly, which if you don’t know what a roly poly is here you can click on the link & see a recipe I posted before with my family recipe.

The Jewish Scottish Strudel recipe is on the Food Network …recipe of Ethel Hoffman

There there is bit of history for this recipe

The dough is simple to make. You do not even need a rolling-pin for this recipe! The dough is patted flat & then layered with jam, currents, nuts & raisins. I made this recipe as written with apricot jam but you can use any jam you like. The next time I make this I think I would use more jam then the recipe calls for…& I might try using raspberry or strawberry jam & lots of it so it kind of oozes out a bit! Please know that you can adapt the filling to your liking…. if you do not like nuts or are allergic to nuts, just leave them out! I really like the raisins & currents in this strudel!

The dough chills in the refrigerator for an hour before being formed into the strudels  & baking…(just so you know to help you schedule your time!)

The recipe makes 3 strudels… so delicious I had to freeze most of it so that I did not eat all of it!

Here is the recipe

Ingredients

4 eggs

1 cup sugar

1 cup vegetable oil

3 3/4 cup flour

4 tsp baking powder

6 tbsp apricot jam, melted

1 cup raisins

3/4 cup currents

6 tbsp chopped walnuts

cinnamon,,,for sprinkling on the dough

Method

Preheat oven to 350f    *** the dough has to rest in the fridge for 1 hour so you can preheat your oven near the end of that time… it does not take long to put the strudels together for baking…

Line a large baking sheet with parchment paper or spray it with non-stick spray… you will have 3 strudels to bake so if your baking sheet is not big enough for all of them, prepare 2 baking sheets

  1. Whisk the eggs & sugar together in a large bowl until the mixture is thick & pale.
  2. Stir in the oil
  3. Mix the flour with the baking powder, you can use a fork or whisk to quickly do this
  4. Add the flour/baking powder into the liquid ingredients & mix so that you have a nice dough
  5. Cover the bowl with plastic wrap & put this dough into the refrigerator for 1 hour
  6. Take the dough out of the fridge
  7. Divide the dough into 3 equal pieces
  8. On a floured work surface….working with one section of dough at a time…press one portion of dough into a rectangle…approximately 6 x 10 inches….the size of the rectangle is important here so that the dough is the right thickness throughout the roll…
  9. Spread 1/3 of the melted jam evenly over the dough
  10. Sprinkle 1/3 of a cup of raisins over the jam
  11. Sprinkle 1/4 of a cup of currents over the raisins
  12. Sprinkle 2 tbsp of nuts over top
  13. Now, sprinkle cinnamon over everything!
  14. Roll this up like a jelly roll. I tucked in the ends but you can leave them un-tucked if that is how you like your ends 🙂
  15. Put the roll onto the baking sheet leaving room for the other ones…
  16. Repeat #8 – #14 with the remaining 2 portions of dough
  17. I sprinkled some cinnamon & sugar on top of one of the strudles
  18. Bake for 35 minutes
  19. Let cool briefly, then move to a wire rack to continue cooling
  20. Cut into 1/2 inch slices

Enjoy!

fullsizeoutput_83e0
Ingredients
u4kjnRRTSB2XQWaboXDeiw
Whisk the eggs
fJufFn01RSmXyJdHKehXWw
Add the sugar
jbTlqU1WQ5uf48yLp2zrDA
Beat until thick & pale
LLPBF1IpR3qkZUK37ZKg5w
Add the oil & mix well

 

GRPVSTwLRfOz6OF9KWw00w
Add the flour & baking powder
IuTt6KnjSzqLjOJytSsLjg
This is a nice dough
UQig8gZOTUiTnID5M5eSbw
Here are the 3 portions after having been chilled in the refrigerator for 1 hour
4rYGNZYNTlCKkSCLF+Di3g
Press into a rectangle
SIm+lWdmSJ2s4PbvtuvptA
Spread with teh melted jam
%Jias1KmQbaFXLRfXJyVEA
Sprinke the raisins & currents over the dough
FpbEeHENT6Kq4xnXJ7apLw
After add itn the nuts & sprinkling on some cinnamon, roll up
Xl5w5+YXQLGcXoI5s13VtQ
One done on & on the baking sheet

X+%Y8pAFRteEgBmdfUwQaQeJ3DF3dIQNmcGcvju4lPRwIMG_2810cNUzkRuyT5mabbLA2xS%QQoXbpsuNtTlWrNz8Ew9s3yQ

 

 

 

Published by

Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

3 thoughts on “Jewish Scottish Strudel