Grandma Famor's Angel Strudel
Emily
A Grandma Famor favorite!
ingredients
DOUGH- 2 cups flour
- 1/2 lb. (2 sticks) margarine or butter
- 3 egg yolks
- 2 Tbs. white vinegar
- 1/4 cup cold water
- 1/2 lb. finely chopped walnuts
- 1/2 cup sugar
- A couple of Tablespoons of maraschino cherry juice
- One 4 oz. jar of maraschino cherries (but you can use more, like two jars)
- One box of angel food cake mix
directions
- 1
Make the dough: Cut the margarine or butter into the flour until crumbly, but do not over-mix it. Add the egg yolks, vinegar, and water, but again, do not over-mix it. The final result should be the consistency of pie dough. Refrigerate it for at least three hours.
- 2
Make the filling: In a medium bowl, mix together the chopped walnuts, sugar, and maraschino cherry juice until thoroughly incorporated. In a separate bowl, make the angel food cake batter according to the package directions, but to not bake it.
- 3
Assemble: Divide the dough into three equal sections. Roll each into a rectangle, about 10x15 inches (use a floured surface to prevent sticking). Working with one rectangle of dough at a time, spoon several tablespoons of the angel food cake batter onto the dough. Add 1/3 of the walnut filling, and top with 1/3 of the cherries. Roll the loaf to make a log. Repeat the process with the other two dough portions. Place the rolled loaves on an ungreased cookies sheet, and bake for 45 minutes at 375 degrees. Cool, slice, and enjoy!
notes
Using a silicone liner on the cookie sheet will help prevent the loaves from sticking.
Source: Grandma Famor
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