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Jewish Scottish Strudel

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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Grains Jewish Cklive11 1 servings

INGREDIENTS

4 Eggs
1 c Sugar
1 c Vegetable oil
3 3/4 c Self-rising flour; (or all-purpose
; flour mixed with
4 ts Baking powder)
6 tb Apricot preserves; melted
1 c Golden raisins
3/4 c Currants
6 tb Chopped walnuts
Cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees. Coat a large baking sheet with nonstick
vegetable spray.
In a large bowl, whisk eggs and sugar until thick and pale, about 3
minutes. Stir in oil. Fold in flour. Refrigerate for 1 hour.
Divide dough into 3 pieces. On a floured board, press 1 piece of dough into
a rectangle about 6 by 10 inches. Spread 2 tablespoons preserves over the
dough. Sprinkle on 1/3 cup raisins, 1/4 cup currants, and 2 tablespoons
nuts. Dust lightly with cinnamon. Roll up as for a jelly roll. Place on
prepared baking sheet. Repeat with remaining ingredients.
Bake in preheated oven 35 minutes. Let cool. Cut into slices 1/2-inch
thick.
Yield: about 36 pieces, 12 to 18 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW # CL9242
Converted by MM_Buster v2.0l.

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