Jewish Scottish Strudel
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
54
Spice
40
Sweetness
61
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4
Eggs1 cup
Sugar1 cup
Vegetable Oil3.75 cups
Flour (self-rising)6 tbsps
Apricot Preserve (melted)1 cup
Golden Raisins3 cup
Currants6 tbsps
Walnut (chopped)1
CinnamonDirections:
1
Preheat oven to 350 degrees
2
Coat a large baking sheet with nonstick vegetable spray
3
In a large bowl, whisk eggs and sugar until thick and pale, about 3 minutes
4
Stir in oil
5
Fold in flour
6
Refrigerate for 1 hour
7
Divide dough into 3 pieces
8
On a floured board, press 1 piece of dough into a rectangle about 6 by 10 inches
9
Spread 2 tablespoons preserves over the dough
10
Sprinkle on 1/3 cup raisins, 1/4 cup currants, and 2 tablespoons nuts
11
Dust lightly with cinnamon
12
Roll up as for a jelly roll
13
Place on prepared baking sheet
14
Repeat with remaining ingredients
15
Bake in preheated oven 35 minutes
16
Let cool
17
Cut into slices 1/2-inch thick