L' Dor v L ' Dor from Generation to Generation of ' Rolling in Dough'

People can inherit a lot of things but one thing that is handed down from generation to generation are recipes. My Mother-in-law Esther taught me how to make her strudel so that her son could always have it as could his children and hopefully their children will also be able to enjoy it... We never went to any family event where it wasn't present.

Since the Jewish New Year, Rosh Hashonah, begins Sunday night this year, I'd like to wish you a very Sweet and Happy New Year and to welcome 5773 in style and share with you the best strudel I have ever eaten : Esther's Strudel recipe. ENJOY!

Pastry Dough

2 c white flour
1 c butter (let sit a bit to soften, not too soft )
1 c sour cream
wax paper- 6 pieces to wrap dough pieces

Cut butter like pie crust, add sour cream / Place first 3 ingredients in the Cuisinart and mix/blend using dough blade.

Divide dough into 6 pieces,roll in ball, placing each piece on floured wax paper and wrap, tucking in edges.

Place wrapped dough in frig for at least 12 hours.




FILLING:
12 oz apricot preserves
12 oz pineapple preserves
small bag of coconut ( you won't use all of it)
box of golden raisins (3/4 of it)
chopped nuts (pecans/walnuts)

I inevitably will get so into rolling that I have a tendency to leave some filling ingredient out so I predivide the fillings for each strudel roll.
This also guarantees equality like a 'true' leftie.

Combine both preserves. Divide combination into 6 servings.
Place flour on rolling area and use flour from wax paper ball too.

Roll out dough pieces, one at a time into large circles.

Roll each ball as thin as possible.
Spread a heaping tablespoon of the preserve mixture with a spatula. To be honest I use my fingers. Leave a good inch from the edges and sprinkle on the raisins, coconut and nuts..

Roll log from one end to the other evenly, tucking in the edges as you go.

Preheat oven to 350.
Cover cookie sheet with baking/parchment paper. Place rolls with seam side down.
Brush rolls with egg wash.

Bake 40-45 minutes.

Let cool. Slice with electric knife because dough is so flaky. Cut thin slices as this is very rich. If you want it to be prettier, sprinkle with powdered sugar before serving.

Once baked and sliced, it can be frozen and used as desired.
DON'T say I never gave you anything. IF you're real good, I will even share the fillings for Rugelach next... It sure does smell good in the End of the Rainbow Valley when it's baking time...