-
2 1/2 cups
flour
-
1 egg
-
1 tablespoon sugar
-
drop of baking powder
-
1/2 teaspoon salt
-
1/4 cup oil
-
1 tablespoon vinegar
-
1/2 cup lukewarm water
Filling:
-
Additional cinnamon and sugar mixture
(heavier on cinnamon)
-
1 16 ounce jar Apricot preserves
-
1 teaspoon lemon juice
-
Challah bread crumbs
-
Dried coconut
-
Broken walnut pieces
Sift together flour, sugar, baking powder,
salt. Make a "well" in the center, and add
egg, vinegar, oil, water (make sure to add
the warm water last).
Cover for 1/2 hour. Divide dough into 4
pieces. Roll out one piece at a time as thin
as possible on floured board.
Brush with oil (this is additional oil).
Sprinkle on cinnamon and sugar mixtures
lightly. Mix apricot preserves with lemon
juice and spread evenly on dough. Sprinkle
lightly with Challah bread crumbs, and
finally sprinkle on nuts and coconut.
Roll like a jelly roll and pinch ends
together. Brush a bit of oil over seam so it
will stick. Place on cookie sheet with seam
upward. Do this for all 4 rolls. Before
baking brush all 4 with oil.
Preheat oven and bake at 375 degrees for 10
minutes on middle rack. Remove from
over and cut almost through. Return to
upper rack and bake about 30 minutes
more.
Brush rolls before baking and at least three
times more while baking.
Also See:
Bubies's Cream
Cheese Strudel |
