Bubbie’s Strudel (Recipe from Zaslov, Russia)

February 15, 2016
celiac disease
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Dough:

1 cup of  butter softened

3/4 cup of sour cream

3 cups of flour

(Of course white flour is most often used.  However, for gluten sensitivities,  a nice rice flour mix works just as well.)

Cream together butter, sour cream, and rice flour mix. Roll out into small balls and refrigerate overnight.  You will fill and bake the next day.

Jam filling:

1- small jar raspberry jam

1- small jar strawberry jam

Chopped walnuts (approximately one cup but more or less depending on how much you want to add)

Raisins – add to desired amount.  My grandmother never measured some of this. She just added what she felt looked like it would work.  So add the amount you think you would like.

Cinnamon/sugar mixture (equal amounts of sugar and cinnamon mixed together for sprinkling on dough)

Instructions:

First, combine jams with walnuts and raisins; mix well.    When ready to fill the dough, roll it out and sprinkle with cinnamon and sugar mixture.   Then spread with jam filling.  Roll into a ball.   There will be enough dough to separate in to several mounds or loaves, the amount will depend on how large or small you want the mounds to be.  Place each mound onto a greased cookie sheet with enough space in between each mound , so they don’t bake into each other. Bake at 350 degrees for 45 minutes to 1 hour until browned.  Cool, and cut each mound into slices.

Note:  This recipe has been passed down through 4 generations of my family. Most of it has been written from my memory of baking it with my mother and grandmother.  Like both of them, I am used to improving without exact measurements.  So bear with me on this one.  I  recommend rolling all the dough into one ball initially. Wrap it in wax paper, then refrigerate the dough overnight.  The next day, roll the dough out flat and sprinkle with cinnamon /sugar mixture.  Spread the jelly filling.  Then (with your hands),  roll into like a jelly roll.  If the dough is too sticky, rub some flour on your hands to prevent the dough from becoming too sticky in your hands.  Then cut into separate mounds or loaves,  and bake as instructed above.   This is a difficult recipe but well worth the time.  When completed, it is so delicious!  Back in the old days, 4 generations ago,  they had more time to spend on recipes from scratch like this.  This recipe was made by my great grandmother, then my grandmother–both in Russia.  It was passed down to my mother and then to me.  I remember my grandmother, together with my mother, my aunt Ruthie, myself, and sometimes my older sister, baking this together during the holidays.  We lived very nearby my grandmother back in those days in Boston, so it was possible to do it all together.  Fun memories!  The bonding that took place between us was priceless!  Bubbie’s Strudel (recipe from Zaslov Russia)

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