Reader Recipe Exchange: Bobbye’s Strudel

One of my favorite memories from my youth was cooking with my Bobbye, Eva Blumenfeld Chosid. She was an amazing woman. Way ahead of her time. She worked with my Papu, Harry Chosid. They had a chicken business. 

She taught me so many of our family’s traditional recipes. To this day Shabbat is not Shabbat without kasha and shells. 

This strudel recipe is definitely one of my favorite recipes. Bobbye made her own dough. In her later years my mom and I suggested that we try making it using Filo dough. It was amazing! Light and crispy. She loved it. I have made this for all of my children’s bar or bat mitzvahs. I have made this for many special occasions for family and friends. It looks like it is difficult to make, but it really is pretty easy once you get the hang of it. 

I always feel my Bobbye is right there with me when I make this recipe. I hope anyone who tries this recipe enjoys it as much as I do. 

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— Linda Rosenblatt, Chesterfield  and member of Congregation B’nai Amoona


Bobbye’s Strudel 

Ingredients

  • 1 16-ounce jar strawberry preserves
  • 1 12-ounce jar cherry preserves
  • 1 12-ounce jar apricot preserves
  • 1 12-ounce jar pineapple preserves
  • 1 12-ounce jar orange marmalade
  • 1 cup coconut
  • 1 box cinnamon graham crackers, 
  • crushed
  • 1 cup pecans, chopped
  • Raisins
  • Juice of lemon or lime
  • 1 box Filo dough, thawed
  • Cinnamon sugar

Directions

  1. Preheat oven to 350 degrees.
  2. Mix all preserves and marmalade in bowl.
  3. Add rest of ingredients and mix well.
  4. Take one sheet of filo dough and unfold.
  5. Spray with cooking spray and sprinkle with cinnamon sugar.
  6. Place 2nd sheet of dough on top of first. 
  7. Spray with cooking spray and sprinkle cinnamon sugar.
  8. Repeat with 3rd sheet but just spray with cooking spray.
  9. Place a line of filling at the bottom of the edge.
  10. Fold the bottom up twice and the sides in and roll like a burrito.
  11. Spray the outside of roll and sprinkle with cinnamon sugar.
  12. Score the roll halfway down with a sharp knife.
  13. Bake until golden brown, 20-30 minutes.
  14. Cool completely or refrigerate overnight before slicing. 

About the Reader Recipe Exchange

Welcome to “Reader Recipe Exchange,” a new monthly feature in the Jewish Light. We’d like to hear from you, please share your favorite family recipes with us. When submitting, be sure to include all the ingredients and step-by-step directions. Remember to specify how long the recipe should be cooked and at what oven temperature. Recipes should be sent to [email protected] — be sure to write “recipe exchange” in the message field. Or send them to Recipe Exchange c/o St. Louis Jewish Light, Suite 3010, 6 Millstone Campus Drive, 63146. Feel free to upload (or send) a picture of the finished dish, and if you’d like, include yourself and your family enjoying the food. Please include your name, a daytime phone number, area where you live (Creve Coeur, St. Louis City, Chesterfield, etc.) and a story about the recipe in 100 words or less. Previous recipes can be found online at stljewishlight.com/features.

 

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