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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.
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min.
  • Makes
    2 pastries (10 serving each)

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.
Nutrition Facts
1 piece: 241 calories, 13g fat (7g saturated fat), 40mg cholesterol, 124mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.
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Average Rating:
  • CTBair
    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]

  • noftgers5
    Apr 8, 2009

    No comment left

  • sandy08
    Mar 24, 2009

    looks good