Strudel Roll Cookies Recipes

STRUDEL ROLL COOKIES

Strudel Roll Cookies image

This recipe is from Israel.

Provided by Lori Levy

Categories World Cuisine Recipes Middle Eastern Israeli

Yield 18

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
7 tablespoons butter
⅞ cup sour cream
¼ teaspoon salt
5 tablespoons any flavor fruit jam
⅝ cup raisins
1 ⅛ cups flaked coconut
¾ cup chopped walnuts
1 cup sesame seeds
⅓ cup confectioners' sugar for decoration

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.

Nutrition Facts : Calories 277.2 calories, Carbohydrate 31.3 g, Cholesterol 16.8 mg, Fat 15.5 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 6.4 g, Sodium 86.9 mg, Sugar 9.8 g

FILLED STRUDEL COOKIES

Filled Strudel Cookies image

A sugar-free strudel cookie that is definitely not lacking in flavor. For a richer cookie, substitute sour cream for the plain yogurt. Yum! Very the jam flavor to suit your tastes.

Provided by luba

Categories Desserts Cookies Filled Cookie Recipes

Yield 12

Number Of Ingredients 10

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 cup butter
1 egg, beaten
1 cup plain yogurt
2 (1 gram) packets aspartame sweetener
1 ½ cups sugarless raspberry jam
½ cup raisins
1 cup chopped walnuts
1 egg, beaten

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.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 41 g, Cholesterol 74.3 mg, Fat 23.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 11 g, Sodium 218 mg, Sugar 16.6 g

CREAM CHEESE STRUDEL COOKIES

Cream Cheese Strudel Cookies image

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

Ingredients

1 cup all purpose flour
4 ounces chilled cream cheese, cut into 1/2-inch pieces
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup apricot jam
1 cup sweetened flaked coconut
1 cup dried tart or Bing cherries

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.

FRUIT AND NUT STRUDEL COOKIES

Fruit and Nut Strudel Cookies image

Provided by Dora Moel

Categories Cookies Milk/Cream Food Processor Dairy Egg Fruit Nut Bake Christmas Raisin Apricot Coconut Walnut Winter Chill Bon Appétit Mexico

Yield Makes about 24 cookies

Number Of Ingredients 7

Ingredients

1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup chilled whipping cream
2 cups apricot preserves
2 cups flaked sweetened coconut
2 cups chopped walnuts
1 cup raisins

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.)

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