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Filled Strudel Cookies

luba

luba

A sugar-free strudel cookie that is definitely not lacking in flavor. For a richer cookie, substitute sour cream for the plain yogurt. Yum! Very the jam flavor to suit your tastes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Sift together flour, baking powder, and sugar substitute. Cut in the margarine until mixture resembles a coarse meal. Add yogurt and egg; mix together to form a firm dough. If dough is too sticky, add a little more flour. Refrigerate dough overnight.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Divide dough into three pieces. On a clean, floured surface, roll out each piece of dough to 1/8 inch thickness. Spread with the sugarless jam, then sprinkle with the nuts and raisins. Roll the dough up tightly like a jelly roll. Brush each roll with beaten egg, and bake for 10 to 15 minutes. Rolls should be golden brown. While they are still hot, cut on a diagonal into 1 inch thick slices, and let cool.
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Reviews

ACANTHUS17
6

ACANTHUS17

12/8/2002

Dough is easy to work with. I used yogurt and instead of aspartame, .8 g packets of saccharin and it worked fine. I suggest using a serrated knife to cut the rolls and wiping the blade after each cut to keep the tops jam-free.

CUTIEAKC
3

CUTIEAKC

12/22/2006

Made these for a friend who cannot have sugar. I only left out the raisins. I didn't like them - hate raspberry and found it kind of bland. Both my husband and the person I made them for loved them though. I also found it was a lot of work, with the 3 steps. Definitely not a cookie. probably won't make again.

MIGRANT PROGRAMMER
3

MIGRANT PROGRAMMER

8/29/2002

We had to use more flour than the recipe stated to make the dough rollable. The dough was not too good at holding a lot of jam inside. The strudel has a basic textrue and not too much taste when more flour is added.

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