Filled Strudel Cookies Recipes

STRUDEL ROLL COOKIES

Steps:

• In a large bowl, combine the flour, salt, butter or margarine, and sour cream into a soft dough. Chill one hour.
• To Make Filling: Combine the raisins, coconut, chopped nuts, and sesame seeds.
• Roll out one third of the dough to a thin sheet. Spread with one third of the jam. Sprinkle one third of the filling on the jam. Roll into a log jellyroll-fashion. Repeat two more times. Cut rolls into 1 - 2 inch cookies and place on greased cookie sheets.
• Place cookies on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes.
• Sprinkle with confectioners' sugar while still warm.

FILLED STRUDEL COOKIES

Steps:

• Sift together flour, baking powder, and sugar substitute. Cut in the margarine until mixture resembles a coarse meal. Add yogurt and egg; mix together to form a firm dough. If dough is too sticky, add a little more flour. Refrigerate dough overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into three pieces. On a clean, floured surface, roll out each piece of dough to 1/8 inch thickness. Spread with the sugarless jam, then sprinkle with the nuts and raisins. Roll the dough up tightly like a jelly roll. Brush each roll with beaten egg, and bake for 10 to 15 minutes. Rolls should be golden brown. While they are still hot, cut on a diagonal into 1 inch thick slices, and let cool.

APPLE SUGAR COOKIE STREUSEL BARS

Steps:

• Heat oven to 375°F. Spray bottom and sides of 9-inch square pan with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix).
• Reserve 1 1/2 cups cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
• In small bowl, mix pie filling and cinnamon until well blended. Spread on top of partially baked crust. Sprinkle with reserved 1 1/2 cups cookie mixture.
• Bake 30 to 35 minutes or until light golden brown. Cool completely, about 4 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

FRUIT AND NUT STRUDEL COOKIES

Steps:

• Using on/off turns, blend first 3 ingredients in processor until moist clumps form. Gather dough into ball; divide in half. Flatten each dough piece into thin rectangle. Wrap in plastic; chill until firm enough to roll, about 15 minutes.
• Preheat oven to 350°F. Roll out 1 dough piece on lightly floured surface to 14x10-inch rectangle. Spread with 1 cup preserves, then sprinkle with 1 cup coconut, 1 cup walnuts and 1/2 cup raisins. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Push ends in to compress log to 12-inch length; seal ends. Transfer strudel to baking sheet, seam side down. Repeat with remaining dough and filling.
• Bake strudels until golden, about 45 minutes. Slide spatula under hot strudels to loosen from sheet. Let cool on sheet. Cut strudels crosswise into 3/4-inch-thick slices. (Store airtight for up to 3 days.)

CREAM CHEESE STRUDEL COOKIES

Steps:

• Combine first 3 ingredients in processor; blend until clumps form. Gather dough into ball; flatten into square. Wrap in plastic; freeze until cold enough to roll, about 15 minutes, or refrigerate up to 1 day.
• Preheat oven to 375°F. Butter baking sheet. Cut dough crosswise in half. Roll out each piece on floured surface to 12x8-inch rectangle. Spread each with 1/4 cup jam. Top each with 1/2 cup coconut and 1/2 cup cherries. Starting at 1 long side, roll dough up jelly-roll style; seal long seam. Cut each roll crosswise into 12 pieces. Arrange pieces, cut side up, on prepared sheet. Flatten each to 1/2-inch thickness.
• Bake cookies until golden brown, about 25 minutes. Cool on rack.