I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Wednesday, June 27, 2007

Don't Stress Over Strudel

Who doesn’t love a good strudel but making a true strudel dough and rolling it out can be extremely labor intensive. Making strudel is such a culinary art form; I put it right up there with the small percentage of bakers who still make their own Phyllo dough. I have actually made strudel the traditional way, it was difficult to say the least but worth every last bite when it was done. I just don’t have the time or enough space in my kitchen to accommodate making strudel the old fashioned way. So here is a recipe for a very simple strudel dough where you make 4 smaller strudels (a little thicker than traditional) from one recipe. This dough is light, buttery and delicious, plus you do not require a huge surface for rolling out the dough. The fillings can be altered to whatever ingredients you prefer. You may also change this from a sweet strudel to a savory one just by adding meat or vegetables instead.

Helpful Tip - If you are really strapped for time just use store bought phyllo dough.

Less stress strudel

1/2 lb. butter
1 sm. carton commercial sour cream
2 cups flour
1 cup jam – any flavor you like. I usually do raspberry or apricot
1 cup raisins
1 cup chopped walnuts
powdered sugar

Blend together butter and sour cream; mix in flour to make a soft dough. Separate into 4 equal balls. Wrap in saran wrap or waxed paper. Refrigerate 1 hour.
Mix jam, raisins and nuts. Roll each ball of pastry about 1/2 inch thick. Roll up jelly roll fashion and lay on ungreased sheet. Bake in preheated oven, 350 degrees, about 40 minutes. Sprinkle with powdered (confectioners') sugar and slice to serve.


Shruthi said...

Ohmigosh.. this looks absolutely scrumptious!

Chris said...

Yum! I just got back from Vienna and saw a strudel demonstration (going to try to upload it to YouTube) - and brought back the recipe. I do want to attempt (I whisper the word) the recipe I got, but will definitely try this one, too!

Julie said...

Chris, your trip sounds like a little slice of heaven. Good luck with the traditional strudel, it hands down is the best and well worth it in the end. It's just a huge labor of love....to put it nicely.

Julie said...

Shruthie, You can't go wrong with strudel, it's a delicious pastry. Fill it with sweet or savory and enjoy.

JennDZ - The Leftover Queen said...

Those look so cute and such a great way to prepare them!

Julie said...

Thanks Jenn, It's just a much easier way to make strudel.

Misty Mexican said...


As a break maker myself, I will make them for sure, this pm.. and post a picture of them on my side to redirect it to yours. Marvelous recipe...I'm baking...

Julie said...

Hi Misty Mexican, you can have so much fun creating your own flavors.... enjoy.