Recipe for Jewish Strudel

Ingredients for Jewish Strudel:
2
cup all-purpose flour
1/2 pt sour cream
1/2 lb butter * see note

pineapple jam or one of choice
apricot jam or one of choice

coconut flakes
chopped nuts
Maraschino cherries
chopped
Powdered sugar

Jewish Strudel preparation instruction:
Mix flour, sour cream and butter.
Divide into 3 equal parts and roll into balls. Wrap in wax paper and chill
overnight.
Next day, roll in oblong shape (very thin) and spread with
jams. Sprinkle coconut, nuts and cherries. Roll up like jellyrolls.
Bake
in moderate oven (around 350 degrees) until brown. Sprinkle with powdered
sugar. Slice and serve.
NOTE: To make a variety I use different types of
Jams or Preserves to make a variety of flavors. One of mine is with
blueberry Preserves and Cherry Preserves. But use you own imagination and
taste.
NOTES : You must use real butter as margarine will not work for
this dough. Also the thinner you roll out the dough the better the strudel
is.
This recipe was given to me in California in 1961 by a Jewish family
and the title is what they called it.
I usely make a double batch as soon
as I take it out of the oven everyone is cutting into one of the rolls or
two.