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!