A KosherEye Heirloom Recipe
My aunt Ruthy, who came to the U.S. in 1927, from Sziedlce, Poland, never learned to write in English – She wrote in Yiddish. This recipe was written down in English by her youngest sister, Rose. It was written step by step, in real time, as the recipe was made. The flour was actually measured in a yahrtzeit glass. We have updated the measurements and the tools.
4 eggs, lightly beaten
1/4 cup sugar
3/4 cup oil (canola)
1 teaspoon vanilla extract
1/4 cup orange juice
4 teaspoons baking powder
4 – 5 cups flour
4 large apples - peeled and sliced thin (we suggest gala apples)
1/2 cup sugar and 2 teaspoons cinnamon
8 ounces strawberry, plum or apricot jams
1/2 teaspoon cinnamon
2 teaspoons sugar
1/4 additional cup oil (canola)
Preheat oven to 350 degrees. Grease a 9 x 13–inch baking pan and set aside. For easy clean-up, you may wish to line the pan with parchment.
Mix dough ingredients together either by hand or with a dough hook until typical dough consistency. Separate dough into 2 pieces and roll each to fit size of pan. Place and stretch dough to fit bottom of pan; it will be rustic, not perfect.
Spread all of jam on top of dough. Add all of apples; spreading to cover the dough. Then sprinkle on a mixture of 1/2 cup sugar and 2 teaspoons cinnamon. Top with the second piece of rolled dough.
Brush 1/4 additional cup of oil on top of strudel. Sprinkle with mixture of 1/2 teaspoon cinnamon and 2 teaspoons sugar.
Bake 30-40 minutes or until brown. Let cool, approximately 30 minutes Cut into squares with a sharp knife (cut all the way through). Seve room temperature.
Optional: When serving, sprinkle on confectioners' sugar.