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  • Jewish Scottish Strudel

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    Jewish Scottish Strudel
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Large eggs
    • 1 c. Sugar
    • 1 c. Vegetable oil
    • 3 3/4 c. Self-rising flour, (or possibly all-purpose flour mixed with 4 ts Baking pwdr)
    • 6 Tbsp. Apricot preserves, melted
    • 1 c. Golden brown raisins
    • 3/4 c. Currants
    • 6 Tbsp. Minced walnuts Cinnamon

    Directions

    1. Preheat oven to 350 degrees. Coat a large baking sheet with nonstick vegetable spray.
    2. In a large bowl, whisk Large eggs and sugar till thick and pale, about 3 min. Stir in oil. Mix in flour. Chill for 1 hour.
    3. Divide dough into 3 pcs. On a floured board, press 1 piece of dough into a rectangle about 6 by 10 inches. Spread 2 Tbsp. preserves over the dough. Sprinkle on 1/3 c. raisins, 1/4 c. currants, and 2 Tbsp. nuts. Dust lightly with cinnamon. Roll up as for a jelly roll. Place on prepared baking sheet. Repeat with remaining ingredients.
    4. Bake in preheated oven 35 min. Let cold. Cut into slices 1/2-inch thick.
    5. Yield: about 36 pcs, 12 to 18 servings

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