Baking Bible Post: Cookie Strudel

dough rolled outrolled dough 1640x1228

The more things change, the more they stay the same. Appearances can be deceptive. It’s what’s under the hood that counts.

Pick your cliche, the question of the moment is which image is cookie strudel dough, and which is bread dough? They don’t taste at all alike, but the resemblance is striking.

The strudel dough wasn’t like most doughs. I read the instructions several times to be sure I was doing it right. Mash the butter and sour cream into the flour/salt mixture, that’s it? Really???!! Huh. Okay. The dough was a little sticky, but I figured that was why it got refrigerated before rolling out.

pecans in bowl
I weighed out the pecans while the dough cooled

pecans in pan

pecans and currants in bowlThen I toasted the nuts and added currants and cinnamon. When the dough was rolled and ready, I added apricot jam and the fruit and nut mixture.

dough apricotdough all toppings

dough baked log 2048x1536

Here’s the baked log, which I let cool overnight, then sliced and re-baked, resulting in strudel cookies!

finished strudel

These will be eaten by my husband and me exclusively I’m afraid, because currants.

3 thoughts on “Baking Bible Post: Cookie Strudel”

  1. Oh, what a good idea to give them a little second bake. I bet it caramelized the flavors even more. Lucky for you and your husband no one else likes currents!

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