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Strudel Sticks

 Strudel Sticks
"I like to prepare these pretty fruit- and coconut-filled pastries ahead and freeze them until needed," relates Louise Holmes of Winchester, Tennessee.
20 ServingsPrep: 30 min. + chilling Bake: 25 min.

Ingredients

  • 1 cup cold butter, cubed
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sour cream
  • 1 egg, separated
  • 1 cup peach or apricot preserves, divided
  • 30 vanilla wafers, crushed
  • 1/2 cup flaked coconut
  • 20 pecan halves
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/8 teaspoon vanilla extract
  • 2 to 3 teaspoons 2% milk

Directions

  • In a large bowl, cut butter into flour until mixture resembles coarse
  • crumbs. Combine sour cream and egg yolk; add to flour mixture,
  • stirring with a fork to form a soft dough. Divide in half; wrap in
  • plastic wrap. Refrigerate several hours or overnight.
  • On a floured surface, roll each portion of dough into a 12-in.
  • square. Spread with preserves. Combine crushed wafers and coconut;
  • sprinkle over preserves.
  • Roll up jelly-roll style; seal seam. Place seam side down on a
  • greased baking sheet. Cut widthwise with a sharp knife three-fourths
  • of the way through dough every 1 in. Beat egg white until foamy;

2 of 2

Strudel Sticks (continued)

Directions (continued)

  • brush over pastry. Place a pecan half on each slice.
  • Bake at 350° for 25-30 minutes or until golden brown. Combine the
  • confectioner's sugar, vanilla and enough milk to achieve desired
  • consistence; drizzle over pastries. Yield: 2 pastries (10 serving
  • each).
Nutritional Facts: 1 serving (1 piece) equals 241 calories, 13 g fat (7 g saturated fat), 40 mg cholesterol, 124 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.