strudel

Name: Strudel
Prep time: 30 min
Cook time: 25 min
Cuisine: Jewish
Ingredients: 1 can(s) pillsbury cresent roll dough sheet; 1 or 2 jar(s) strawberry jam; 1 bag(s) sweet coconut shreds; 1 package(s) golden raisins; 1 cup(s) finely choppe pecans; 1/2 cup(s) sugar cinnamon mixture (to your taste)

41 Pinches 2 Photos

Lois Lindeman

Norristown, PA

Updated on Feb 6, 2014

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

Rate

prep time 30 Min

cook time 25 Min

method Bake

yield more than 20 pieces

Ingredients

1 can pillsbury cresent roll dough sheet
1 or 2 jars strawberry jam
1 bag sweet coconut shreds
1 package golden raisins
1 cup finely choppe pecans
1/2 cup sugar cinnamon mixture (to your taste)

How To Make strudel

Step 1

Heat oven to 350 degrees on large cookie sheet spray with Pam (or equivalent)

Step 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.
Step 3

Spread the dough liberally with Strawberry Jam. Sprinkle with coconut, raisins and pecans.
Step 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 !!
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