Wednesday, October 28, 2015

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.

Rose Levy Beranbaum


  1. I'm glad someone else couldn't wait to eat them! The pastry was pretty delicate but using a lot of flour didn't seem to toughen it.

  2. I love your last picture! Looks so professional looking pastry!