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Full Online Book HomeLearning KitchenPastries - Cookie Sheet Strudel
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Pastries - Cookie Sheet Strudel Post by :gerson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2823

Click below to download : Pastries - Cookie Sheet Strudel (Format : PDF)

Pastries - Cookie Sheet Strudel

Strudel Dough:
2 cups flour
4 tablespoons sugar
1 teaspoon salt
2 sticks regular margarine at room temperature
3 tablespoons sour cream
1/4 teaspoon baking soda
1 egg
2 cans cherry or peach prepared pie or cookie filling

Streusel Topping:
1/2 cup margarine at room temperature
1/2 cup sugar
1 cup flour
cinnamon
powdered sugar


Mix flour sugar and salt. Cut in 2 sticks of softened butter, as if making pie crust.

Mix sour cream, baking soda and beaten egg. Add sour cream-egg mixture to flour mixture. Dough will be sticky.

Dip hands in flour then put dough onto greased jelly roll pan and pat out dough over bottom and up sides. (Keep dusting hands with flour.)

Spread canned fruit filling over dough.

Heat oven to 425 degrees.

Make streusel topping by cutting together margarine(butter), sugar and flour. When crumbly, sprinkle over fruit filling. Dust with cinnamon.

Bake in preheated oven for 15 minutes, then reduce temperature to 375 degrees and bake another 30 minutes. Remove from oven and cool.

When cool, sprinkle with sifted powdered sugar. Cut into squares.

Note: Be careful if you use margarine not to use the spread, has too much liquid in it to give good results.

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