Have you ever made your own Strudel Pastry? It was fun sharing recipes at a recent reunion. Today I'm sharing with you a new favorite. And the beauty of this is that it's simple and quick to make and the results are delicious. Use any kind of fruits and you have fresh strudel.
- 2 cups flour
- 1 cup butter
- 1 cup sour cream
- Grate butter into flour and use a pastry blender to mix ingredients together.
- Then add your sour cream and form a ball.
- Divide the ball into two halves and refrigerate for 30 minutes.
- Roll out one ball into a rectangular shape 12x9 (thinking in thirds)
- The dough should be thin enough and yet pliable enough to fold over.
- Fill with fruit mixture.
- Place on parchment-lined cookie sheet and bake at 400 degrees for 25 minutes.
- Leave it cool on the parchment paper prior to transferring to a serving plate.
- This dough is enough for 2 strudels. You can store the other ball in the fridge until needed.
- sliced apricots, peaches, apples or any fruit in season
- black berries are my favorite...you can mix and add and adjust your sugar mixture.
- 2 cups sugar
- 1/4 cup flour
- 1/4 cup cornstarch
- Only use about 3/4 cup of this mixture for one strudel.
- Prepare the fruit first and you can leave the peel on when using transparent apples.
- Prepare Sugar mixture in a bowl.
- Sprinkle 1/4 cup sugar mixture over the center of dough.
- Top with fruit and add 1/2 cup sugar mixture along the strip/top of fruit.
- Fold dough over half of fruit mixture and then fold other half.
- Seal pastry edges by simply dabbing your fingers with water.
- Store extra sugar mixture in container.
I have used Anneliese's sugar mixture which is also featured in our first book Mennonite Girls Can Cook page 174. Sometimes I double this batch of mixture and keep it on hand so that when ever I want to make a quick strudel or perishky it's always ready to go.
- 1/2 cup icing sugar
- 1 tablespoon cream
- 1/4 tsp almond flavor.
- Mix ingredients together to make a smooth consistency.
- Drizzle over strudel when cool and add a few toasted slivered almonds.
Once again, the beauty of this dough is that you can use any fresh fruit that you have at your local market. I made one strudel with apples and one with apricots. Mix the flavors with fresh blackberries.