Lois Lindeman


The basics were my grandmothers recipe....I've updated it for convenience, but it still tastes like hers !!

** I usually spread "liberally" so I always have extra ingredients around incase I need extra to spread on the dough


☆☆☆☆☆ 0 votes

more than 20 pieces
30 Min
25 Min


  • 1 can(s)
    pillsbury cresent roll dough sheet
  • 1 or 2 jar(s)
    strawberry jam
  • 1 bag(s)
    sweet coconut shreds
  • 1 pkg
    golden raisins
  • 1 c
    finely choppe pecans
  • 1/2 c
    sugar cinnamon mixture (to your taste)

How to Make Strudel


  1. Heat oven to 350 degrees
    on large cookie sheet spray with Pam (or equivalent)
  2. Open Cresent Roll Sheet on very lightly floured work surface. Using rolling pin, roll out just enough to make it a bit thinner but keeping the rectangular shape.
  3. Spread the dough liberally with Strawberry Jam. Sprinkle with coconut, raisins and pecans.
  4. GENTLY start to roll from the long side and continue until all the dough is used up. Place on cookie sheet - seam side down (you may have to cut it in 1/2 to get it all on the sheet) Sprinkle with cinnamon sugar mixture. Bake until just golden. Let cool. Cut into bite sized pieces. ENJOY !!

Printable Recipe Card

About Strudel

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: Jewish
Other Tag: Heirloom

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