Romanian Strudel Dough (and fillings)
From: A Treasury of Jewish Holiday Baking by Marcy Goldman

Frankly, it doesn't get much easier or better than this. Almost any filling works but dried fruit is traditional.

1 cup unsalted butter or margarine, cut into 12 chunks
2 cups flour
3/8 teaspoon salt
1 cup sour cream

In the bowl of a food processor blend flour and salt. Drop in the butter and pulse to create a grainy mixture. Add sour cream and process only until a ball forms. Remove from machine and knead gently on a lightly floured board ro form a soft dough. Divide in three section and pat into disks. Chill while assembling filling.

Each filling recipe is enough for one portion of dough. You need not be exact with measurements and feel free to substitute what you like. Instead of the Turkish delight, I often use gummy bears, Swedish berries (cut up) or any other sort of tasty, jelly-like candies.

Makes 12-18 small "strudelettes" (depending on size) or one 12 inch strudel.

Jam and Turkish Delight filling:

2/3 cup jam (apricot, strawberry or seedless raspberry)
1 cup finely chopped walnuts
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup shredded coconut
1/3 cup chopped Turkish delight or any gummy candy
1/2 cup plumped raisins
1/3 cup candied cherries
1/3 cup canned pineapple well drained and diced
1/3 cup plumped dried cherries or cranberries

Chocolate hazelnut filling:

1/2 cup commercial hazelnut chocolate spread
1/2 cup coarsely chopped semi sweet chocolate
1/3 cup sugar
1/4 teaspoon cinnamon
1/3 cup chopped pecans or macadamia nuts

Preheat oven to 350 F. Stack two baking sheets together and line the top one with baking parchment (this double lined method ensures nicely browned strudel without burned bottoms).

To assemble, roll one third of a batch of dough into a 14 by 10-12 inch rectangle. Spoon on jam or chocolate paste. Sprinkle on remaining ingredients, dispersing as evenly as possible over dough. Roll up, jelly roll style until half way or to center of dough. Cut log into three inch "strudelettes" and place on baking sheet. Repeat with remaining dough and more filling.

Bake for 25-30 minutes until filling juices begin to ooze slightly and pastry is golden. Cool well and dust generously with confectioner's sugar.