Tuesday, April 6, 2010

Strudel

Dough:
1 ½ sticks margarine, melted
2 egg yolks
1 cup warm milk
3 cups flour

Combine margarine and milk; beat in egg yolks; dump in flour. Mix to form dough; chill overnight in sealed container (dough is thin, but it will thicken). Divide dough into fourths; roll in rectangles as thinly as you can onto clean cuptowels. Onto each rectangle, layer:

crushed cornflakes to cover dough*
½ cup coconut
½ chopped cup pecans
½ cup raisins
½ cup sugar
sprinkling of cinnamon
1 cup raw, thinly sliced apples or pears

Leave about ½” around edge of dough without any topping, so you can seal the edges. Roll up dough, place on buttered foil lined cookie sheet; bake at 350 degrees for 30 minutes, or until top browns.

Note from Nola:
*This recipe was passed down to me from my mother Elizabeth “Betty” Jarolimek Anthony; her mother Rosie Kouba Jarolimek passed it to her before that. It is Grandma Rosie’s “authentic” Czechoslovakian recipe, but I have no explanation as to the cornflakes being added. I don’t know if they had cornflakes 100 years ago, or if my grandmother substituted them for some other ingredient.

The dough is not thick at all, and you will swear it will not be thick enough to roll out, but it is. The “old timers” would roll it out onto a clean cotton cuptowel, rolled so thin you could see through it. The cuptowel underneath helped make it easier to roll without tearing when you had all the toppings added.

51 comments:

Oklahoma Granny said...

The recipe sounds delish! Those crushed cornflakes made me wonder if they were in the original recipe too.

Kissed by an Angel said...

Sounds gorgeous!!! Yummy!!
xxxx

Pat @ Mille Fiori Favoriti said...

I'd have to leave out the coconut as my husband does not like it, but it sounds so good!

Always Nesting said...

Nola, oh my gosh this strudel recipe sounds soo good! It even sounds kind of easy (I'm hesitating out of fear of failure)to make. Yes, I'm printing it. I'll let you know how it turns out :)

david santos said...

Hello,
Excellent menu! Thank you.
have a nice week.

4Czech said...

This recipe looks really good and I am going to save this one for fall "granny smith apple" season. I will have to give it a try. I believe the crushed cornflakes serves as the "breadcrumbs" between layers. That is my guess at least.

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I want to thank you for your comments on my last post. You're the 'real deal' and when I say I appreciate your viewpoint, I mean that.

Your recipe sounds really great and thanks for the rolling out tips. That always intimidates me!! ;-D

xoxo
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La Petite Gallery said...

This looks so wonderful. I am trying so hard to lose weigh. Couldn't stand it an made a sugar free lemon Meringe pie.
Got a skinny recipe.? LOL


yvonne

La Petite Gallery said...

OK You got me. I have to try this. Just got back from a Long Island wedding. They were passing desert trays every meal .Only looking could give you a small stroke.
I broke down at the Tiramisu and Cannoli. Glad I live is the sticks as far as deserts, I'd be really over weight. OH! what the hay, it's Christmas. Best wishes yvonne

La Petite Gallery said...

Both the recipes sound narvelous, I am going to try bot the chicken winns and strudle, thanks for this great post.

yvonne

La Petite Gallery said...

Hey are ya still baking Strudle? I'll have to come over.. yvonne

La Petite Gallery said...

It's still so cold today and this looks like a good way to help warm up the kitchen, there goes the diet.
Thanks looks devine.

yvonne

karen said...

Ok I am hungry now. Sounds great!!