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Strudel Sticks

Total Time

Prep: 30 min. + chilling Bake: 25 min.


2 pastries (10 serving each)

"I like to prepare these pretty fruit- and coconut-filled pastries ahead and freeze them until needed," relates Louise Holmes of Winchester, Tennessee.
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  • 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.

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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