Brenda’s Strudel
(pareve)
20 servings
3/4 cup dried currants
3/4 cup chopped mixed dried fruits
2 eggs
1/3 cup sugar
¼ cup plus 1 tablespoon vegetable oil
2-3 drops almond extract
2 ½ - 3 cups self-rising flour
3-4 tablespoons melted preserves
3 tablespoons cinnamon sugar*
confectioners sugar to dust
* scant 3 tablespoons sugar mixed with 1 teaspoon
cinnamon
Preheat oven to 350F. Grease a cookie sheet with
non-stick cooking spray.
In a small bowl, mix the raisins and mixed dried fruits.
Set aside.
In a medium bowl, whisk the eggs and
sugar until thick and pale. Whisk in the oil and almond
extract. Add enough flour to make a stiff dough. Divide in
half. Roll one half out on a well-floured board to a
rectangle about 1/8-inch thick. Spread about 2 tablespoons
preserves thinly to edges. Cover with half the currant
mixture, then sprinkle with half the cinnamon sugar. Roll up
like a jelly roll, sealing the edges. Place on prepared
cookie sheet, seam side down. Prick top six to eight times
with a fork for steam to escape. Repeat with remaining
pastry and filling ingredients. Bake for 25 minutes in
preheated oven or until golden brown. Cool on a wire tray.
To serve: slice about 3/4-inch thick, then dust with
confectioners sugar.
approx. nutrients per slice: calories – 153 protein –
3g carbohydrates – 27g
fat – 4g cholesterol – 21mg sodium – 207mg
