Recipes 9
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Sour Cream Strudel

by unknown


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2 cups flour

1/2 lb butter, softened

1/2 pint sour cream

1 cup sugar or 2 packets of Sweet 'n' Low

Cinnamon to taste

3/4 cup raisins

2 apples

Apricot or raspberry preserves (or Smuckers Sugarless Preserves)

1 cup finely chopped walnuts

1 egg yolk, lightly beaten




1. Combine sour cream and butter; gradually blend in flour.

2. Form dough into a ball; divide in half and refrigerate overnight.

3. Roll out dough, one section at a time (not too thin).

4. Dot each round with preserves and spread half the raisins on each.

5. Combine sugar (or sweet n low) and cinnamon and sprinkle 1/2 of this mixture on each round.

6. Grate 1/2 apple over each round and sprinkle with 1/4 cup walnuts.

7. Roll up, brush with egg yolk, and fold under ends.

8. Bake at 425 degrees for 20-25 minutes.

9. Slice when cool.


Freezes beautifully.