Strudel Roll Cookies Recipes
EASY CINNAMON ROLLS WITH STRUDEL
I learned to make cinnamon rolls using canned biscuits as a teen in school so I thought to try it this way and they were fast, easy and delicious!
Provided by momma213
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350°.
- Unroll crescent rolls and separate.
- Spread a small amount of margarine on each roll but don't do the tips.
- Sprinkle with sugar to your taste and then sprinkle with a small amount of cinnamon. Sprinkle to your taste on the cinnamon and sugar, some like less and some more.
- Roll up into the crescent shape and after rolling all crescents spread the remaining sugar and cinnamon out of surface and roll each roll in the mixture to coat. Bake tip side down for 10 to 13 minutes or until golden brown.
- Mix confectioners sugar, vanilla and milk together and strudel over each roll. You may need more cinnamon and sugar to do all rolls my measurements are approximated according to individual taste.
- Can use Splenda and low fat crescent rolls for those on low sugar/low fat diets.
Nutrition Facts : Calories 262.9, Fat 6.5, SaturatedFat 1.5, Cholesterol 28.6, Sodium 295.1, Carbohydrate 45.9, Fiber 3.1, Sugar 17, Protein 5.5
CREAM CHEESE STRUDEL COOKIES
Provided by Harriet Tupler
Categories Cookies Food Processor Fruit Dessert Bake Vegetarian Cream Cheese Apricot Cherry Coconut Bon Appétit Florida Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 6
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.
EASY STRUDEL, VINTAGE RECIPE FROM THE 50'S
Old, old recipe from Cook's Catalog, St. Michael's Byzantine Church, Western PA. If you like strudel, you'll like this recipe. It tastes much like a real strudel but is much less work. Best the first day as it gets a little damp from the apples the next day. Still good though! But don't worry; it'll be long gone by then. Some people sub cherry pie filling for the apples, but I think it's too wet. This church cookbook has some winners in it! I'v used it so much I have to use a rubber band to keep it together. The cookbook has an alternate filling for this strudel using angel food cake mix, nuts and maraschino cherries!? I've never tried it. Maybe I need to do that!
Provided by Jezski
Categories Apple
Time 1h25m
Yield 3 strudels
Number Of Ingredients 10
Steps:
- Cut margarine into flour as for pie crust. Add egg yolks, vinegar and water and mix well. Cover and refrigerate overnight (or at least 3 hours)
- Divide dough into 3 parts and work with one at a time. Roll out very thin on floured cloth to fit 10 x 15 cookie sheet. (All three will fit on one sheet.).
- Sprinkle each with 1 Tblsp flour, 3 tblsp sugar and 1/2 teaspoons cinnamon.
- For each strudel, arrange 3 peeled and diced apples along edge of long side and roll up, guiding with the cloth grasped in each hand.
- Place all three on ungreased sheet and bake at 375 for 45 minutes.
- Optional: sprinkle with confectioner's sugar when cool. Or drizzle with a simple confectioner's sugar glaze.
Nutrition Facts : Calories 1029.4, Fat 66.1, SaturatedFat 12.2, Cholesterol 188.8, Sodium 724.7, Carbohydrate 98.8, Fiber 5.8, Sugar 27.3, Protein 12.4
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.)
QUICK 'N EASY STRUDEL
Enjoy the cream cheese surprise inside this quick and easy cherry streudel. This richer version of a Danish pastry is perfect for a Holiday brunch or a weekend treat. You can even prepare the cream cheese and cherry fillings the day before.
Provided by Chef mariajane
Categories < 60 Mins
Time 40m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Unroll 1 can of crescent rolls. Press into bottom of greased 13x9-inch baking dish, without pressing seams together.
- Breat cream cheese, 12/4 cup of the sugar and 1 teaspoons of the vanilla in medium bowl until smooth. Spread over crescent rolls. Misx pie filling, 1 teaspoons cinnamon and remaining 2 teaspoons vanilla. Gently spread over cheese mixture.
- Unroll second can of crescent over fruit. Brush top with melted butter. Top with a mixture of remaining 1/4 cup of sugar, nuts and remaining 1 teaspoons cinnamon.
- Bake 30 minutes or until dough is golden brown. Let stand 10 minutes. Serve warm.
- SUBSTITUTION TIP: Substitute cherry pie filling with apple pie filling. Increase cinnamon used in fruit filling from 1 tsp to 2 teaspoons.
Nutrition Facts : Calories 258.9, Fat 11.4, SaturatedFat 5, Cholesterol 35.8, Sodium 227.8, Carbohydrate 34.8, Fiber 1.9, Sugar 8.2, Protein 4.5
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