Recipe courtesy of Ethel Hoffman
Jewish Scottish Strudel
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- Level: Easy
- Total: 2 hr 35 min
- Prep: 2 hr
- Cook: 35 min
- Yield: about 36 pieces, 12 to 18 serv
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 333
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 36 mg
- Sodium
- 329 mg
- Level: Easy
- Total: 2 hr 35 min
- Prep: 2 hr
- Cook: 35 min
- Yield: about 36 pieces, 12 to 18 serv
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 333
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 36 mg
- Sodium
- 329 mg
Ingredients
Directions
- Preheat oven to 350 degrees. Coat a large baking sheet with nonstick vegetable spray.
- In a large bowl, whisk eggs and sugar until thick and pale, about 3 minutes. Stir in oil. Fold in flour. Refrigerate for 1 hour.
- Divide dough into 3 pieces. On a floured board, press 1 piece of dough into a rectangle about 6 by 10 inches. Spread 2 tablespoons preserves over the dough. Sprinkle on 1/3 cup raisins, 1/4 cup currants, and 2 tablespoons nuts. Dust lightly with cinnamon. Roll up as for a jelly roll. Place on prepared baking sheet. Repeat with remaining ingredients.
- Bake in preheated oven 35 minutes. Let cool. Cut into slices 1/2-inch thick.
