Hanna’s Apricot Strudel Recipe
In the 1970s, I often found myself in the company of my mother as she drove around Cincinnati in her bright yellow Chevy Caprice, visiting friends. One of those special friends was Hanna Lewin, a woman with an infectious spirit and a talent for baking that made every visit a delightful experience. Her apricot strudel, filled with light and tender layers, was always a highlight of our afternoons together.
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 1 cup | Sour cream |
| 1 cup | Butter, softened |
| 12 ounces | Apricot preserves |
| 6 | Vanilla wafers, crushed |
| 1 cup | Chopped walnuts |
| To taste | Confectioner’s sugar, for sprinkling |
Directions
-
Prepare the Dough:
- In a bowl, combine flour, sour cream, and butter. Mix until combined, then knead by hand until smooth.
- Cover the dough and refrigerate it overnight.
-
Preheat Oven:
- Preheat your oven to 350°F (180°C).
-
Roll Out the Dough:
- Divide the dough in half, wrapping one portion and returning it to the refrigerator.
- On a floured surface, roll one portion into a rectangle measuring 15×8 inches.
-
Prepare the Filling:
- In a bowl, combine apricot preserves, crushed vanilla wafers, and walnuts. Spread half of this mixture evenly over the dough, leaving a 1-inch border.
- Dampen the border with water using your finger or a pastry brush.
-
Roll the Strudel:
- Starting from the long edge, roll the dough tightly to form a log. Pinch the edges to seal.
-
Bake:
- Place the strudel on an ungreased sheet pan with the seam side down. Score the top about 1/3 of the way down.
- Repeat the process with the remaining dough and filling.
- Bake for 40 to 50 minutes, until golden brown.
-
Serve:
- Allow the strudel to cool on a rack. Generously sprinkle with powdered sugar before serving.
Enjoy this delightful strudel as a way to celebrate not just a recipe, but a legacy filled with warmth and resilience.