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Strudel, Scottish (P, TNT)
Source: Ethel Hoffman
Yield: about 36 pieces, 12 to 18 servings

4 eggs
1 cup sugar
1 cup vegetable oil
3-3/4 cups self-rising flour (or all-purpose flour mixed with 4 teaspoons baking powder)
6 tablespoons apricot preserves, melted
1 cup golden raisins
3/4 cup currants
6 tablespoons chopped walnuts

Preheat oven to 350°F. Coat a large baking sheet with nonstick vegetable spray.

In a large bowl, whisk eggs and sugar until thick and pale, about 3 minutes. Stir in oil. Fold in flour. Refrigerate for 1 hour.

Divide dough into 3 pieces. On a floured board, press 1 piece of dough into a rectangle about 6"x10". Spread 2 tablespoons preserves over the dough. Sprinkle on 1/3 cup raisins, 1/4 cup currants, and 2 tablespoons nuts. Dust lightly with cinnamon. Roll up as for a jellyroll. Place on prepared baking sheet.

Repeat with remaining ingredients.

Bake in preheated oven 35 minutes. Let cool. Cut into slices 1/2" thick.

Posted by Joan Schick

Nutritional Info Per Serving: N/A