Jewish scottish strudel

1 servings

Ingredients

Quantity Ingredient
4 Eggs
1 cup Sugar
1 cup Vegetable oil
3¾ cup Self-rising flour; (or all-purpose
; flour mixed with
4 teaspoons Baking powder)
6 tablespoons Apricot preserves; melted
1 cup Golden raisins
¾ cup Currants
6 tablespoons Chopped walnuts
Cinnamon

Directions

Preheat oven to 350 degrees. 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 by 10 inches. Spread 2 tablespoons preserves over the dough. Sprinkle on ⅓ cup raisins, ¼ cup currants, and 2 tablespoons 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 minutes. Let cool. Cut into slices ½-inch thick.

Yield: about 36 pieces, 12 to 18 servings Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW # CL9242 Converted by MM_Buster v2.0l.

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