Strudel/cookie
GF cookie / strudel From Cheryl Lunde 1 pint sour cream 1 lb butter (softened) Mix together until blended Add: 4 cups flour (Bette’s Gourmet Featherlite Rice Flour Blend for GF) 1 & 1/2 tsp Xanthum Gum Make into a dough (It’s easier if you use your hands to blend) form 8-12 balls, wrap individually in wax paper and refrigerate overnite. Filling Sugar and cinnamon mixture Ground walnuts GF Fruit filling of your choice (if desired) I have not found a good one yet that does not burn Beaten egg whites Chocolate chips Have everything you need ready as this is not an easy recipe to work with Rolling pin Pastry brush Egg whipper Cutting board Flour Knife Ingredients measured, mixed and placed in bowls Baking sheets Beaten egg yolks (with a little water mixed with it so not so thick) Roll out a ball of dough into a circle, (if sticky use some flour but try not to use too much or will not be flaky) brush with egg whites, next sprinkle with cinnamon mixture, then sprinkle with nuts. Cut into pie wedges, add chocolate chips to each pie wedge (I use 2-3 chips each), or leave plain. You can add pie filling at this time if you choose to use it. Roll up into a cresent shape (may need to use a knife to assist in lifting off cutting board) Place onto cookie sheet and bend into a cresent shape. Brush top with beaten egg yolks. Bake in 350 oven for 20 min (every oven is different) until browned. Can be made into Strudel by rolling out dough into a long roll, follow same steps, but instead of cutting into pie wedges, roll up lengthwise, bake in cold 325 oven for 28 minutes. Slice when cool.
GF cookie / strudel From Cheryl Lunde 1 pint sour cream 1 lb butter (softened) Mix together until blended Add: 4 cups flour (Bette’s Gourmet Featherlite Rice Flour Blend for GF) 1 & 1/2 tsp Xanthum Gum Make into a dough (It’s easier if you use your hands to blend) form 8-12 balls, wrap individually in wax paper and refrigerate overnite. Filling Sugar and cinnamon mixture Ground walnuts GF Fruit filling of your choice (if desired) I have not found a good one yet that does not burn Beaten egg whites Chocolate chips Have everything you need ready as this is not an easy recipe to work with Rolling pin Pastry brush Egg whipper Cutting board Flour Knife Ingredients measured, mixed and placed in bowls Baking sheets Beaten egg yolks (with a little water mixed with it so not so thick) Roll out a ball of dough into a circle, (if sticky use some flour but try not to use too much or will not be flaky) brush with egg whites, next sprinkle with cinnamon mixture, then sprinkle with nuts. Cut into pie wedges, add chocolate chips to each pie wedge (I use 2-3 chips each), or leave plain. You can add pie filling at this time if you choose to use it. Roll up into a cresent shape (may need to use a knife to assist in lifting off cutting board) Place onto cookie sheet and bend into a cresent shape. Brush top with beaten egg yolks. Bake in 350 oven for 20 min (every oven is different) until browned. Can be made into Strudel by rolling out dough into a long roll, follow same steps, but instead of cutting into pie wedges, roll up lengthwise, bake in cold 325 oven for 28 minutes. Slice when cool.