Cookie Strudel

This lovely little "cookie" strudel filled the house

with the most amazing aroma,

causing my granddaughters and daughter in law

to ask

What ARE you making?

With minimal ingredients this recipe gives a lot

in return for very little effort.

Flour, salt, butter and sour cream are mixed together

and left overnight to chill.

Rolled out paper thin, smeared with apricot jam,

pecans and dried currents, they are baked in

log shapes.

My first log was a bit sticky because I was conservative

with the flour.

The second log was easier to roll with more flour.

Half way through baking, the logs are brushed with

milk then sprinkled with cinnamon and sugar.

Once again the hardest part is waiting SIX hours for these

lovelies to cool.  I didn't make an hour,

for the sake of picture taking, or some such excuse.

This really is a delightful pseudo~ strudel.

~

The Baking Bible

by

Rose Levy Beranbaum