R. in Colorado’s Strudel
A lady of German ancestry at my church gave me a strudel recipe which had no measurements and can be varied according to what is on your pantry shelf.
I estimated and measured to replicate and came up with this basic recipe:
Chopped dried fruit – 1/2 cup of each: apricots, prunes (or what you have).
1 cup apples – fresh, dried or canned.
Rehydrate dried fruit in a small amount of water until soft.
You can use fresh apples. I used canned with the liquid, and mixed with the chopped dried fruit with less water to rehydrate.
I did not add sugar since the liquid was a light syrup.
Taste your fruit mix and add sugar if needed.
Add 1/2 cup chopped nuts if desired.
Stir well. The consistency should be like pie filling.
Wrap in 1 crust of your favorite pie crust dough, in a long loaf shape, fold ends and turn over. Cut slits and brush with butter or shortening, if desired.
Place on greased cookie sheet and bake at 375 degrees until pastry is browned, about 30 minutes.
Makes about a 5 x 12 inch strudel.
It was good and would make a great Christmas treat.
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