JEWISH SCOTTISH STRUDEL
Provided by Food Network
Categories dessert
Time 2h35m
Yield about 36 pieces, 12 to 18 serv
Number Of Ingredients 9
Steps:
- 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 1/3 cup raisins, 1/4 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 1/2-inch thick.
WILD MUSHROOM STRUDEL
Steps:
- For the mushrooms: Preheat oven to 350 degrees F.
- Stir together cremini and oyster mushrooms, sherry, oil, thyme, dill and some salt and pepper in a roasting pan, then roast for 10 minutes. Allow to cool. Remove and discard herb stems.
- For the filling: Sweat carrots, fennel, onions and celery in oil in a heavy-bottomed pot over medium-low heat until soft. Turn off heat and add goat cheese to melt. Transfer to a half-sheet pan to cool.
- For the strudel: Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment and spray with nonstick spray. (Each strudel must be rolled and baked on its own sheet pan.)
- Mix mushrooms together with the veggies in a large bowl.
- Lay each sheet of pastry on a lined sheet pan.
- Brush the border of each pastry with egg wash, then sprinkle panko in a line down the center of the pastry. Spoon a third of the filling in a line on top of the panko, then sprinkle more panko on top to absorb excess liquid.
- Roll up tightly (like a burrito) and lay seam-side down. Brush with egg wash and sprinkle with dill, salt and pepper. Repeat with remaining pastry and filling.
- Bake for 10 minutes, then switch and rotate the sheet pans and bake until golden brown, about 10 minutes more. Cool, then cut into 1/2-inch slices.
ELSIE'S STRUDEL
This is my Hungarian grandmother's recipe for strudel, but I suspect they were so poor when she was little they couldn't afford to buy apples to make the traditional filling. If you saute cabbage in butter and sweeten it a bit, it tastes and feels a lot like cooked apples. So I think that's why she did that. I remember her making it when I was little, but she never taught me. Later, as I was rummaging through her recipe card files, I found the secret recipe! Of course she made her strudel dough from scratch. In those days families were big with lots of children, so there were plenty of hands to stand all around the table and pull strudel dough. Nowadays, with 2.5 children and two working parents, there's no way to do it at home. I have my grandmother's white linen tablecloths from her dowry, which were always put down to cover the gigantic dining room table to pull the dough on. I think these good linen tablecloths were primarily used for pulling strudel dough versus having company over for a lavish meal, which would have been pricey then and possibly beyond my family's means.
Provided by Food Network
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make the Filling: Heat the butter in a large skillet over medium-high heat. Add the cabbage and cook, stirring, until tender. Add the sugar and salt and stir to dissolve. Add the raisins and cook, stirring, to reduce the juices and let them soak into the raisins, about 3 to 4 minutes. Stir in the walnuts and spread on a baking sheet to cool.
- Make the Strudel: Preheat the oven to 375 degrees F.
- Arrange a parchment-lined baking sheet on the counter, so it's horizontal to your body. Place 1 sheet of phyllo on the pan. Using a pastry brush, spatter the phyllo with some of the melted butter; then brush to cover with the butter. Sprinkle with 1/3 of the sugar and 1/3 of the chopped walnuts. Repeat with the 2 remaining sheets of phyllo. Reserve the remaining melted butter and sugar.
- Spoon the cooled cabbage filling 2 inches in from the bottom edge of the phyllo, working from left to right, leaving 2 inches bare at the left and right. Roll up the pastry, lifting the parchment paper, to encase the filling, forming a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with sugar. Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.
More about "jewish scottish strudel recipes"
JEWISH SCOTTISH STRUDEL - MARILYN DISHES
From marilyndishes.com
Estimated Reading Time 4 mins
DUFF GOLDMAN'S APPLE STRUDEL — JEWISH FOOD SOCIETY
From jewishfoodsociety.org
STRUDEL AUX POMMES (APPLE STRUDEL) — JEWISH FOOD SOCIETY
From jewishfoodsociety.org
CLASSIC APPLE STRUDEL RECIPE | THE NOSHER - MY JEWISH …
From myjewishlearning.com
JEWISH STRUDEL - BIGOVEN
From bigoven.com
STRUDEL RECIPE ROUNDUP - JEWISHBOSTON
From jewishboston.com
RUTH’S APPLE STRUDEL FROM THE GEFILTE MANIFESTO
From jamiegeller.com
APPLE STRUDEL RECIPE | JEWISH RECIPES | PBS FOOD | PBS FOOD
From pbs.org
ALMOND STRUDEL WITH RAISINS | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
BUBBE EVA’S STRUDEL RECIPE - ST. LOUIS JEWISH LIGHT
From stljewishlight.org
CHERRY STRUDEL | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
JEWISH SCOTTISH STRUDEL - BIGOVEN
From bigoven.com
HANUKKAH: GUEST: ETHEL HOFFMAN | COOKING LIVE | FOOD NETWORK
From foodnetwork.com
DRIED FRUIT STRUDEL - PIES, TARTS AND PASTRIES - KOSHER …
From chabad.org
READER RECIPE: APPLE STRUDEL - THE JEWISH CHRONICLE
From thejc.com
10 BEST JEWISH APPLE STRUDEL CAKE RECIPES - YUMMLY
From yummly.com
EATING JEWISH: STRUDEL - JEWISH WOMEN'S ARCHIVE
From jwa.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love