Baubie's Strudel without the Stretch Dough

Baubie's Strudel without the Stretch Dough

Pareve   rsz 02 vaethanan strudel making copy
This is not an instant recipe. As our grandmother would say, “why are you in such a hurry?” So, read the instructions carefully on the puff pastry box. It really takes 40 minutes to defrost the puff pastry on the kitchen counter. The photo to the right is Baubie's great-great-great grandson applying egg wash to the strudel he helped make. That's 7 generations of memory in one dessert!



  • 1 package puff pastry sheet dough
    (Pepperidge Farm brand is kosher and pareve and comes in a 1# package)


  • 10 oz. of pitted prunes, a little less than 2 cups
  • 3/4 c. raisins
  • 3/4 c. grape or plum jam (Smuckers makes a red plum jam)
  • zest of 1 lemon and 1 orange
  • 1 Tbsp. orange juice
  • 3/4-1 cup chopped walnuts


  • Egg wash (1 egg yolk mixed with a little water)
  • cinnamon and sugar


  1. Defrost the pastry sheets-there are two in the box.
  2. Combine all the filling ingredients. You can use a food processor for the first five ingredients and add the walnuts by hand. Of course, Baubie used a hand chopper and a wooden bowl, but authenticity has its limits.
  3. Lay one sheet of the puff pastry on lightly floured parchment paper. Roll out to 16”x12”.
  4. Spoon half the filling onto the bottom half of the pastry sheet. Leave 1” at the bottom so the filling doesn’t seep out.
  5. Roll up like a jelly roll.
  6. Place parchment paper together with the roll on a cookie sheet seam side down. Pinch the ends together.
  7. Repeat the process with the second pastry sheet and the rest of the filling.
  8. Brush the tops with the egg wash.
  9. Sprinkle the top with cinnamon and sugar.
  10. With a sharp knife cut diagonal slits in the top of the pastry.
  11. Bake @375º 30-35 minutes.
  12. Cool the strudel on the cookie sheet for 5-10 minutes and then on a rack until completely cool.
  13. Slice and serve or freeze for later.

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