Strudels

Old World Buttery Peach-Walnut Strudel

All natural and loaded with omega 3’s, this strudel is an excellent choice for an afternoon snack, a dessert, or a fast meal. It’s great served with a glass of cold milk!

Ingredients:

1 cup milk

2 eggs

3 teaspoons sugar

3 teaspoons dry active yeast

2 tablespoons real vanilla

1 lemon (zest and juice)

1/2 lb. unsalted butter

4 cups flour*

5 cups ground walnuts

1 cup brown sugar

1 teaspoon cinnamon

1 lb. peach jam

* Using 2 cups of whole wheat flour (and 2 cups of wheat flour) instead of 4 cups of wheat flour will add significantly to the strudel’s nutritional value.

Directions: Using a large mixing bowl, whip room-temperature butter, adding eggs, 3 teaspoons of sugar, yeast, vanilla, lemon zest and juice, and a cup of milk. When well mixed, gradually add 4 cups of flour, forming a dough that is  a bit softer than pie crust. Let the dough rest for a few minutes while preparing the walnut mixture.

In a second large bowl, add walnuts, brown sugar and cinnamon. Divide the dough into two equal parts, spreading each (one at the time) on a table cloth in a rectangular shape, approximately 12″ x 20″. Spread half the peach jam on the first half of the dough followed by half the walnut mixture. Roll the dough, keeping it 12″ wide. Bake in a 12″ x 8″ baking pan, at 350 degrees for about 50 minutes. Let cool before slicing and serving.

I love this strudel’s simplicity and wonderful taste! This recipe provides over 30 servings, making it not only tasty and healthy, but very economical as well. Wrapped in Saran wrap and refrigerated, this strudel will retain its texture and flavor for days.

Cooking and Kids 3049

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Apple Strudel

Vlada’s Food Network winning recipe!

Ingredients:

6 large apples

1 cup raisins

1 1/2 cup brown sugar

1 cup olive oil

1/2 teaspoon vanilla

1/2 cup quick oats

1 cup ground walnuts

1/3 teaspoon cinnamon

1 lb. phyllo dough

Just follow these easy instructions!

Cooking and Kids 3139

 

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Fig Newtons

I have two beautiful fig trees in my yard. Both are so  rich with fruit that I end up making a lot of fig jam every year. Fig jam is a great ingredient of many recipes. When making this dessert I often ask kids to zest the lemon skin and squeeze the juice for me. In this recipe I used carob seed; you can substitute it for ground walnuts and your newtons will turn out even better.

1 1/2 cup unsalted butter

2 tablespoons raw sugar

1 tablespoon (or more) real vanilla

2 eggs

2 teaspoon active dry yeast

Zest of 1 lemon

Juice of 1 lemon

3/4 cup cold milk

1 1/2 cups whole wheat flour

3 cups regular wheat flour

4 cups fig jam

You can find instructions for this recipe on our Facebook page. Once  there, just click on the photo and instructions will follow. I am always here in case you need extra help while making it. Just email me on my Contact page.

Cooking and Kids 2810

 

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