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
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4 eggs

1 cup sugar

1 cup vegetable oil

3 3/4 cups self-rising flour (or all-purpose flour mixed with 4 teaspoons baking powder)

6 tablespoons apricot preserves, melted

1 cup golden raisins

3/4 cup currants

6 tablespoons chopped walnuts



  1. Preheat oven to 350 degrees. Coat a large baking sheet with nonstick vegetable spray.
  2. 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.
  3. 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.
  4. Bake in preheated oven 35 minutes. Let cool. Cut into slices 1/2-inch thick.