Cocoanut Strudel
Ingredients
Directions
Make the dough
Mix 1 quart flour, 1 tablespoon lard, a pinch of salt, and enough water to make a soft dough, not sticky.
Knead and slap the dough very hard.
Let the dough rise, covered, in a warm place 1/2 hour.
Prepare and fill
Prepare all the ingredients so they can be added without delay.
Cover a table with a clean cloth and flour it well.
Put the dough in the middle and stretch it first one way and another until as thin as tissue paper.
If the dough sticks in stretching, wet the edges with lard.
When stretched as far as it will go, cut off the edges with a sharp knife.
Scatter a thin dusting of fine bread crumbs over the sheet.
Scatter a heavy sprinkle of cocoanut, cinnamon, sugar, poppy seed, bits of butter, dots of jelly, and raisins over the sheet.
Spread lastly the white of egg beaten very stiff over the sheet. Do this quickly or the dough will dry.
Roll and bake
Take one side of the tablecloth in your fingers and roll the dough up like a jelly roll.
If too long for the pans, cut the roll in shorter lengths.
Put in a buttered pan and bake in a slow oven.
Cut in slices to serve.
Variation
For Apple Strudel, use less cocoanut and a considerable amount of grated apple.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Forms the sheet of dough that stretches thin and holds the filling.
- Lard
- Adds fat that keeps the dough tender and helps it stretch without sticking.
- Egg white (in the method)
- Beaten stiff, it adds lightness and helps seal the rolled layers.
The step that matters
Stretching the dough thin. Gluten needs time to relax, and the dough must be stretched evenly until nearly transparent, so the layers bake crisp and light rather than thick and doughy. Keep the dough moist and work quickly, because thin dough dries out quickly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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