Strudel Rugelach Mandel Bread: Strugelachbrodt?

smallstrudelrugelach

I had leftover apricot lekvar and I used it to make a cookie that is a cross between strudel, rugelach and mandelbrodt. It is an adaption of a recipe for Date and Walnut Rolls, from Tzurit Or’s bakery Tatte Fine Cookies & Cakes in Brookline, Massachusetts.

Strugelachbrodt
Adapted from a recipe for Date and Walnut Rolls from Tatte Fine Cookies & Cakes.

Dough:
4 cups flour
1 cup confectioners’ sugar
½ tablespoon baking powder
1 cup plus 2 tablespoons shortening (the original recipe called for butter, which would be tastier, but also not pareve)
2/3 cup soy milk (original recipe called for milk)

Filling:
1 cup apricot lekvar, or any jam or spread
1 cup chopped nuts, walnuts or pecans
1 cup golden raisins
cinnamon sugar or plain cinnamon (optional)
chocolate chips (optional)

In a large mixing bowl, combine the flour, confectioners’ sugar and baking powder. Add the shortening and cut it into the flour like you would for pie dough: rubbing the shortening into the flour with your fingertips or a pastry blender until there are no large pieces of  shortening or dry bits of flour and the mixture clumps up into coarse crumbs. You can also use a food processor, pulsing unto the dough forms coarse crumbs.

Add the soy milk and stir (or pulse if using the food processor) until the mixture clumps together in a large ball. Divide the dough into two parts.

On a lightly floured surface, roll out each piece of dough into a rectangle that is about 14″x9″.  Leaving a 1″ border on the long sides, spread the surface with a layer of lekvar or jam. Sprinkle over the jam the nuts, raisins, a little cinnamon or cinnamon sugar, plus, if you like, some chocolate chips. Roll up the dough, starting from the long end, to make a roll that is 14″ long and about 3″ wide.

Gently place the rolls on a parchment lined baking sheet. Try to make sure that the seam of the roll is on the bottom and the rolls are about 3″ part from each other on the baking sheet.

Bake for 45 minutes at 325 degrees until pale golden and just firm to the touch. Let cool and then cut into 3/4″ slices, using a serrated knife and a gentle sawing motion.  Be gentle or the cookies will crumble. They firm up more after fully cooling, so, if they crumble too much as you slice, let them cool longer. Just before serving, dust the tops of the cookies with confectioners’ sugar.

Makes about 3 dozen slices.

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2 Responses to “Strudel Rugelach Mandel Bread: Strugelachbrodt?”

  1. pRAG Says:

    Perfect chametz for a week before a week of non-chamtz food.

    • pragmaticattic Says:

      Yes, we ate them all already, though. This is the period my husband hates, when we have run out of all the good chametz and can’t eat the good Pesach food yet. Pre-Pesach limbo . . . . .

      ________________________________

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