- Cooking Time:
- Preparation Time:
- 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: 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.
NotesRecipe 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/