Strudel That Came in a Shoe Box



A few years back we submitted a family recipe to Jewish Food Society, who strive to save old family recipes from disappearing.Β Β 

And lost is exactly what will happen to my Aunt Blanche's famous strudel recipe if we don't share it.Β Β 

And of course, we aren't biased. So, we'll just share with you the best strudel recipe out there.Β Β 

jewish cooking


Aunt Blanche's Strudel recipe:

Great-Aunt Blanche’s Sour Cream Strudel

Serves: 10-12
Time: 1 Β½ hours, plus overnight refrigeration


  • 3 cups all purpose flour, plus a little more to roll out the dough
  • 2 sticks of unsalted butter, room temperature, cut into ΒΌ ” chunks
  • 1 cup sour cream
  • 1 Β½ cups apricot preserves (or other favorite)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cinnamon
  • Β½ cup unsweetened shredded coconut flakes
  • ΒΎ cup walnuts, finely chopped
  • Β½ cup confectioners’ sugar (to sprinkle on top)

1. Place the flour in a medium bowl. Add the butter and cut it into the flour using a fork or your fingers until mixture resembles coarse meal.

2. Gradually fold the sour cream into the flour mixture, until a soft dough forms.

3. Remove the dough from the bowl, form into a thick disc and wrap in plastic wrap. Place in the refrigerator overnight.

4. Remove dough from the refrigerator and let it warm up on the counter before rolling – about 20 to 30 minutes.

5. Preheat oven to 350Β° and line a rimmed baking sheet with parchment paper.

6. On a lightly floured surface, roll the dough into a thin round circle – about 18” in diameter, and about ⅛” thick (if it cracks a bit, that’s ok, it will be covered when you make the roll).

6. Spread the apricot preserves (or preserve of your choice) in a thin layer over the entire surface of the dough circle.

7. Evenly sprinkle the sugar, cinnamon, coconut, and walnuts over the layer of preserves.

8. Starting at the bottom edge of the dough circle, carefully roll into one large log. Cut the log into four, equal sized bars. Score the top of each bar with 3-4 diagonal slashes to allow for steam to release.

9. Place the 4 bars on the prepared baking sheet and bake for 35 minutes until the crust is golden brown, rotating the pan halfway through for even baking.

11. Remove from the oven and let cool.

As Aunt Blanche would say, β€œwhen you are ready to serve, slice them on the β€œbias” and gently sprinkle with powdered sugar”.

β€” We hope you can make this strudel.Β  It’s really so simple!!

And let us know how they come out.Β 

My β€œauntie” as we called her, would be so proud that this recipe is beingΒ  passed along.

She had no children, so her baking and her love of her nieces and nephews were her pride and joy!

I know she’d be so happy.


To read the entire article, go to Jewish Food Society's page.


  • Susan Shulman

    My grandma arrived in the U.S. in 1912 after leaving/fleeing Grodno Gubernia – probably one step ahead of the Cossacks! When I make this strudel I will think of her and all those left behind and ultimately lost in the Holocaust.

  • Sharongay Pearline

    I have never made strudel, but now I have a wonderful recipe and a lovely story to go with it.! Did she happen to have a recipe for mandel/kamish you can share? Thank you, Alissa!

  • Marsha Rosen

    Oh, I remember this so well! She would bring some to my Mom and Dad and my Dad would let us have one piece and then he’d hide the rest from the from the rest of us and we could never have another piece. That’s why I’d love to go to Paula’s for sleep overs ( not just for the strudel) but for the great feeling of family! Now I have the recipe!!❀️❀️

  • Kitty Gross

    wonderful recipe and great story, if you have more recipes to share, would love to read about them and try my hand at making them


  • Gory

    Lovely post. I will definitely be making these with my daughter this week.
    Thank you!!

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