Sometimes referred to as “haimish strudel” or dried fruit strudel, this delicacy is a cross between a confection and a pastry. You can use stretch strudel dough for this recipe, or store-bought puff dough, but this easy Sour Cream Mock Puff dough is tops in flavor and texture. This is a good keeper and a wonderful gift.
SOUR CREAM MOCK PUFF DOUGH
1 cup unsalted butter or margarine, cut into 12 chunks
2 cups flour
1/2 teaspoon salt
1 cup sour cream
Unsalted butter, melted, for brushing pastry
In the bowl of a food processor, place the flour and salt. As machine is on, drop in the butter and pulse to create a grainy mixture. Add in sour cream and process only until a ball forms. If a ball doesn’t form, remove mass of dough from processor and work on a lightly floured board a couple of seconds. Do not overwork dough. Pat into a smooth disc of dough. Chill while assembling filling.
To Assemble Pastries: Use any filling (recipes follow) for Romanian Strudelettes.
Preheat oven to 375 F. Line a large baking sheet with parchment paper.
Divide dough in half. Roll out, on a lightly floured board to a rectangle of
about 14 by 14 inches. Brush dough lightly with melted butter. Smear on jam, then evenly sprinkle Horn of Plenty Filling (i.e. nuts, sugar, cinnamon, coconut, Turkish delight, raisins, cherries and pineapple). Roll up dough half way (to middle). Cut away from remaining dough. Cut into three inch lengths (each individual pastry should be about the size of an egg roll – perhaps slightly wider). Transfer to prepared pan. Repeat with remaining section of dough – rolling up, cutting and transferring.
Bake until top of pastry is golden or almost medium brown, about 35 minutes and fruit filling is beginning to ooze out. Cool well. Dust with confectioners’ sugar.
About 15-20 pastries, depending on size. These can also be made into smaller
or miniature strudels, for a sweet table tray of cookies and rugulah, etc.