Russian Style Mixed/Dried Fruit Strudel

Wayne Harley Brachman
TOTAL TIME: 2 hr 50 min
Prep: 2 hr 20 min
Inactive Prep: --
Cook: 30 min
YIELD:
LEVEL: --

ingredients

SOUR CREAM PASTRY:
DRIED FRUIT FILLING:
  • 1 cup pitted prunes (half of a 12-ounce box)
  • 1/2 cup prune juice
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 cup golden raisins
  • 1/2 cup dried cherries
  • 1 cup coarsely chopped walnuts or pecans
  • 1 egg
  • 2 tablespoons water
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Put the flour in the bowl of an electric mixer. On slow, mix in the butter until it looks like very coarse meal. Mix in the sour cream until it masses together to form a dough. Pat into a rectangle, wrap in plastic and refrigerate for 1 hour or overnight.
Filling:
Coarsely chop the prunes. In a small saucepan, cover the prunes with the prune juice and sugar. Bring to a simmer for 3 minutes. Place in a food processor with the vanilla and puree to a paste. Mix in the raisins, cherries and walnuts. Refrigerate for 1 hour. Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough out into a square 16 by16 inches. Place the filling in a log running along the bottom and roll up. Pinch the ends closed. Place on a parchment lined cookie sheet, seam side down. Mix the egg and water together to form a wash and paint the strudel. Bake for 30 minutes until crisp and golden. Let cool on a rack, then slice into 1 inch pieces.

This was my Grandma Bessie's baking specialty. I haven't had this since she died but my brothers and I talk of it often, trying to re-construct what was in it. I re-discovered it at the Golden Key in Brighton Beach. Can be made on a rainy day with items in the pantry

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on July 21, 2011

    Flag

    Just read the recipe and will definitely try it. This sounds like my mother's baking. She came from Romania near the Hungarian border during the war years. I have many of our family recipes and would be willing to share. Your show "The Melting Pot" intrigued me, and I will certainly continue watching you and Michael Symon. Saw your show this morning and am more impressed. Thanks to both of you.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.