Strudel Sticks Recipe

4.5 2 2
Strudel Sticks Recipe
Strudel Sticks Recipe photo by Taste of Home
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Strudel Sticks Recipe

Read Reviews
4.5 2 2
Publisher Photo
"I like to prepare these pretty fruit- and coconut-filled pastries ahead and freeze them until needed," relates Louise Holmes of Winchester, Tennessee.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min.

Ingredients

  • 1 cup cold butter, cubed
  • 2 cups 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 sweetened shredded 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. 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; 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).
Originally published as Strudel Sticks in Taste of Home February/March 2000, p67

Nutritional Facts

1 piece: 241 calories, 13g fat (7g saturated fat), 40mg cholesterol, 124mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 1 cup cold butter, cubed
  • 2 cups 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 sweetened shredded coconut
  • 20 pecan halves
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/8 teaspoon vanilla extract
  • 2 to 3 teaspoons 2% milk
  1. 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. Refrigerate several hours or overnight.
  2. 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.
  3. 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; brush over pastry. Place a pecan half on each slice.
  4. 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).
Originally published as Strudel Sticks in Taste of Home February/March 2000, p67

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MY REVIEW
CTBair User ID: 8553064 233746
Reviewed Sep. 30, 2015

"Could you be more detailed, please? I'd like to make this, so I can get a good project grade in my German class. could you send an email to me? So I can get more specifics? like the directions you'd see in a cookbook? Cause I'll need to know measurements and stuff that I need to put together. I'll post my unimportant email, so nobody can spam the one I can actually use. It's: [email protected]"

MY REVIEW
sandy08 User ID: 3257285 29498
Reviewed Mar. 24, 2009

"looks good"

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