Jewish Scottish Strudel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JEWISH SCOTTISH STRUDEL



Jewish Scottish Strudel image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield about 36 pieces, 12 to 18 serv

Number Of Ingredients 9

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
Cinnamon

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



Wild Mushroom Strudel image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 15 portions

Number Of Ingredients 20

3 pounds cremini mushrooms, half quartered and half sliced
2 pounds oyster mushrooms, broken into smaller pieces
1/2 cup cream sherry
2 tablespoons vegetable oil
10 sprigs fresh thyme
5 sprigs fresh dill
Salt and pepper
3 carrots, diced
2 bulbs fennel, diced
2 medium yellow onions, diced
1 head celery, diced
2 tablespoons vegetable oil
Two 8-ounce logs goat cheese
Salt and pepper
Nonstick cooking spray, for the pans
Three 10-by-12-inch sheets frozen puff pastry dough, thawed
2 eggs, beaten
1/2 cup panko breadcrumbs
1 teaspoon dill weed
Salt and pepper

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



Elsie's Strudel image

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

1/4 cup butter (1/2 stick)
1/2 head green cabbage, cored and shredded
1/2 cup sugar
1/4 teaspoon salt
1/2 cup raisins
1/4 cup walnut pieces, toasted
3 sheets frozen phyllo pastry, thawed overnight in the box in the refrigerator
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup sugar, plus more for sprinkling
1 cup walnuts, lightly toasted and finely chopped

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
May 25, 2018 Stir in the oil. Mix the flour with the baking powder, you can use a fork or whisk to quickly do this. Add the flour/baking powder into the liquid ingredients & mix so that you have a …
From marilyndishes.com
Estimated Reading Time 4 mins


DUFF GOLDMAN'S APPLE STRUDEL — JEWISH FOOD SOCIETY
Apr 14, 2020 Step 1. As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice. Step 2. Place the …
From jewishfoodsociety.org


STRUDEL AUX POMMES (APPLE STRUDEL) — JEWISH FOOD SOCIETY
Jan 14, 2020 Step 1. Make the dough: Put the flour, sugar, and salt in a food processor and pulse a few times to blend. Add the cold butter and pulse until the pieces are the size of green …
From jewishfoodsociety.org


CLASSIC APPLE STRUDEL RECIPE | THE NOSHER - MY JEWISH …
Dec 11, 2018 Let rest for 30 minutes. Meanwhile, make the filling: Peel the apples and slice them into matchsticks. In a large bowl, toss them with the lemon juice, sugar, vanilla and rum-soaked raisins. Make the breadcrumbs: In a …
From myjewishlearning.com


JEWISH STRUDEL - BIGOVEN
Mix flour, sour cream and butter. Divide into 3 equal parts and roll into balls. Wrap in wax paper and chill overnight. Next day, roll in oblong shape (very thin) and spread with jams. Sprinkle …
From bigoven.com


STRUDEL RECIPE ROUNDUP - JEWISHBOSTON
Sep 14, 2021 Strudel Recipe Roundup. Eleven sweet and savory strudels to enjoy in your sukkah. Top Pick September 14, 2021. (Photo: The Lemon Apron) During Sukkot, it’s …
From jewishboston.com


RUTH’S APPLE STRUDEL FROM THE GEFILTE MANIFESTO
Jun 6, 2019 To make the dough: In a large bowl, gently stir together the flour, sugar, and baking powder. Stir in the 1/2 cup oil, eggs, and warm water to form a dough. Set aside. To make the filling: In a large bowl, coat the apple slices …
From jamiegeller.com


APPLE STRUDEL RECIPE | JEWISH RECIPES | PBS FOOD | PBS FOOD
Aug 28, 2011 1. Preheat the oven to 150 degrees or to its lowest setting and leave the door open. Or make sure your kitchen is very warm. 2. To make the dough mix 3 cups of the flour, …
From pbs.org


ALMOND STRUDEL WITH RAISINS | KOSHER AND JEWISH RECIPES
Gradually stir in the ice water and mix into the flour until the dough is stretchy but not sticky. Transfer to a floured board or counter and knead for 3 minutes until smooth and elastic. Cover with with a tea towel and let stand for 15 minutes. …
From thejewishkitchen.com


BUBBE EVA’S STRUDEL RECIPE - ST. LOUIS JEWISH LIGHT
Jan 1, 2016 Directions: To prepare the dough, combine warm melted butter or margarine in a large bowl. Stir in sour cream. Gradually add 2 cups of flour, mixing continuously with a …
From stljewishlight.org


CHERRY STRUDEL | KOSHER AND JEWISH RECIPES
Jul 13, 2016 Cover with a tea towel and let stand for 15 minutes. Preheat oven to 350 degrees. Grease a large baking sheet and set aside. While the dough is resting, prepare the filling mixture. In a large bowl, combine fresh pitted …
From thejewishkitchen.com


JEWISH SCOTTISH STRUDEL - BIGOVEN
Jewish Scottish Strudel recipe: Try this Jewish Scottish Strudel recipe, or contribute your own. Add your review, photo or comments for Jewish Scottish Strudel. American Salad Dressings …
From bigoven.com


HANUKKAH: GUEST: ETHEL HOFFMAN | COOKING LIVE | FOOD NETWORK
MUSHROOM AND DILL TORTILLAS, FRESH SALMON LATKES, CUCUMBER AND RED ONION SALAD, JEWISH SCOTTISH STRUDEL. ... 24 All-Star Recipes from Michael Symon …
From foodnetwork.com


DRIED FRUIT STRUDEL - PIES, TARTS AND PASTRIES - KOSHER …
Roll the dough out very thinly and brush with oil. Sprinkle the brown sugar over the first third of the dough. Mix the dried fruits, coconut, nuts and zest together. Spoon over the brown sugar. Roll tightly, tucking in the edges. Bake for 30 …
From chabad.org


READER RECIPE: APPLE STRUDEL - THE JEWISH CHRONICLE
Apr 8, 2010 Slip the palette knife under the strudel and turn over onto the baking sheet. Place 2 strudels on each sheet. Brush with beaten egg and make a few small slits in pastry.
From thejc.com


10 BEST JEWISH APPLE STRUDEL CAKE RECIPES - YUMMLY
The Best Jewish Apple Strudel Cake Recipes on Yummly | Classic Jewish Apple Cake, Apple Strudel, Apple Strudel
From yummly.com


EATING JEWISH: STRUDEL - JEWISH WOMEN'S ARCHIVE
Jul 27, 2010 Make a well in the center of the Crisco and flour mixture. Around the side of the well sprinkle the sugar and the baking powder. Add the oil and the egg to the center of the well and mix them lightly with a fork. Following this, …
From jwa.org


Related Search