Inicio » Recetas » Jewish Scottish Strudel

Receta Jewish Scottish Strudel

Name: Jewish Scottish Strudel
Ingredients: 4 x Large eggs; 1 c. Sugar; 1 c. Vegetable oil; 3 3/4 c. Self-rising flour, (or possibly all-purpose flour mixed with 4 ts Baking pwdr); 6 Tbsp. Apricot preserves, melted; 1 c. Golden brown raisins; 3/4 c. Currants; 6 Tbsp. Minced walnuts Cinnamon

de Global Cookbook

Add a photo

click to rate

0 votos | 1190 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

4 x Large eggs
1 c. Sugar
1 c. Vegetable oil
3 3/4 c. Self-rising flour, (or possibly all-purpose flour mixed with 4 ts Baking pwdr)
6 Tbsp. Apricot preserves, melted
1 c. Golden brown raisins
3/4 c. Currants
6 Tbsp. Minced walnuts Cinnamon

Direcciones

Preheat oven to 350 degrees. Coat a large baking sheet with nonstick vegetable spray.
In a large bowl, whisk Large eggs and sugar till thick and pale, about 3 min. Stir in oil. Mix in flour. Chill for 1 hour.
Divide dough into 3 pcs. On a floured board, press 1 piece of dough into a rectangle about 6 by 10 inches. Spread 2 Tbsp. preserves over the dough. Sprinkle on 1/3 c. raisins, 1/4 c. currants, and 2 Tbsp. nuts. Dust lightly with cinnamon. Roll up as for a jelly roll. Place on prepared baking sheet. Repeat with remaining ingredients.
Bake in preheated oven 35 min. Let cold. Cut into slices 1/2-inch thick.
Yield: about 36 pcs, 12 to 18 servings