AUNT FEIGE’S STRUDEL

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Cherry Jam Ingredients:
  • 3 lb pitted sour cherries
  • 1 C sugar per cup cherries
  • Blattelach (dough leaf) Ingredients:
  • 1 C flour (plus extra for mixing dough and preparing dough leaf)
  • 1 tsp salt
  • 1 egg white
  • 1/2 C to 1 C hot water
  • Filling Ingredients:
  • 2 C walnuts (chop or crush with stick)
  • 1 C stale bread (grate and crush until fine)
  • 3/4 lemon (grate rind and all)
  • 1 C sugar
  • 1/4 to 1/3 lb white raisins
  • 2 to 3 T jam
  • 1/2 C maraschino cherries, broken in half

Directions

  • Directions: Cherry Jam for Strudel
  • Pit and drain cherries.
  • Let cherries sit overnight in sugar.
  • Cook until syrupy.
  • Directions: Blattelach (dough leaf)
  • Mix 1 C flour and salt well with a knife.
  • Add more flour and mix well until a floured finger doesn’t stick, but a non-floured one does.
  • Put on floured board and pat.
  • Cut into 2 parts and let sit (covered) at least an hour and a half.
  • Cover kitchen table with cloth.
  • Flour the cloth.
  • Roll one part of the dough a little with stick, pick up on stick, wave to stretch, roll, etc. until all dough covers much of table and all of stick.
  • Stretch some with hands, then let it sit.
  • Pick up edges, wave a bit to stretch.
  • Wait. Talk to someone, be patient.
  • Stretch and wait some more.
  • When dry in center, keep pulling off sticky edges.
  • Can read newspaper through dough when ready.
  • Directions: Filling
  • Mix all but cherries.
  • Have oil ready to sprinkle.
  • Sprinkle oil over pulled blattelach (dough).
  • Put 2” x 3/4” filling long way on dough.
  • Put cherries on top of filling.
  • Get one roll over filling, sprinkle some filling over the rest, and roll up.
  • Should get 2 or 3 turns over.
  • Cut roll into pieces 2” long.
  • Squeeze a little at ends when picking it up.
  • Put in ungreased pan.
  • Bake at 350 to 450 degrees, until barely brown on top (about 15 minutes).
  • Too much jam will cause filling to be runny and sticky.

Notes

Recipe from Aunt Feige, Rita’s older sister.

Dough must be drier for strudel than for bagellach (bagellach is a potato or meat filling with this leaf).

Advance preparation: Jam must be prepared the night before.

Allow adequate time to prepare the strudel dough.

Strudel, a type of layered pastry (usually with a sweet filling), became popular in the 18th century through the Habsburg Empire. Strudel is a traditional pastry in the whole area of the former Austro-Hungarian Empire. The oldest Strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Vienna City Library. The pastry descends from similar Near Eastern pastries such as baklava and Turkish pastries.

Photograph of sour cherry strudel from The Taste Space: https://tastespace.wordpress.com/2010/12/

Author Credit: Aunt Feige

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