Fruit Strudel

Recipe from

Oxmoor House

Ingredients

5 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup plus 2 tablespoons warm water (105° to 115°)
3/4 cup plus 2 tablespoons warm vegetable oil (105° to 115°)
3 eggs, beaten
1 (15-ounce) package golden raisins, finely minced
2 (8-ounce) packages dried apricots, finely minced
2 (7-ounce) cans flaked coconut
1 lemon, seeded and finely minced
1 orange, seeded and finely minced
1 (16-ounce) jar red maraschino cherries, drained and finely minced
2 cups crushed cornflakes
2 (10-ounce) jars apricot preserves
1 (16-ounce) jar peach preserves
1 (20-ounce) can crushed pineapple, drained
Vegetable oil
3 tablespoons ground cinnamon
1/4 cup sugar
1 3/4 cups coarsely chopped pecans, divided
Sifted powdered sugar

Preparation

Combine flour, 2 tablespoons sugar, and salt in a large mixing bowl; mix well. Make a well in center of mixture. Combine water and oil; add to dry ingredients, mixing well. Add eggs; mix well. Turn dough out onto a floured surface, and knead 5 minutes or until dough is smooth and elastic. Cover dough with a warm bowl, and let rest 30 minutes.

Combine next 7 ingredients in a large mixing bowl, mixing well. Add preserves and pineapple; mix well. Set aside.

Divide dough into 7 equal portions. Roll 1 portion into a 15- x 10-inch rectangle, rolling as thin as possible without tearing. Brush surface of dough with oil. Combine cinnamon and 1/4 cup sugar; sprinkle 2 teaspoons sugar mixture evenly over surface of dough. Set remaining sugar mixture aside.

Spread 1 1/2 cups fruit mixture along wide end of dough, leaving a 1-inch margin along outside edges. Sprinkle 1/4 cup pecans over fruit mixture.

Starting at wide end, roll up jellyroll fashion, turning edges under. Pinch seams together to seal. Place on a well-greased baking sheet; brush top with oil. Sprinkle lightly with reserved sugar mixture. Repeat procedure with remaining portions of dough.

Bake at 350° for 30 minutes or until lightly browned. Remove from baking sheets and cool on wire racks. Cut into 1- inch pieces, and sprinkle with powdered sugar.

Note:

Oxmoor House Homestyle Recipes

January 1984
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