b'Andreas Strudel Ingredients about 3 tablespoons sugar Note2 Earth Balance Buttery Sticks, Our resident photographer and head gardener (among many other things), Andrea Barrist Stern iscut into small pieces 8 ounces golden raisinsBaked strudel refrigerates passionate about living a vegan lifestyle. She is also passionate about strudel. Of the recipe passed8 ounces Tofutti cream cheese,for several days, if covered.down through her family, she reminisces: I can hardly remember a holiday or party when either myat room temperature 2 (13-ounce) jars of your The pastry freezes well in mother, Edith Barrist, or my Aunt Polly didnt make strudel. My sister-in-law and I have continuedfavorite preserves two zip-tight bags, one inside that tradition so, today, there is almost no special event in our family or among my friends without2 cups unbleached all-purposeTofutti sour cream, at roomof another or one inside a it. A vegetarian most of my life, I became a vegan in 2005 and the very first recipe I veganized wasflour, plus more for dusting temperature tightly covered plastic con-strudel. For a long time, no one was the wiser. I simply enjoyed watching everyone savor it, and3 cups walnuts tainer to prevent freezer burn. never said a word. This recipe is way easier than the number of steps might indicate.Makes approximately 40 pieces ground cinnamon, for sprinklingMethod Detailed photos on page 2101.Put the Earth Balance pieces and cream9.Sprinkle generously with cinnamon, about cheese into a food processor and pulse tablespoon of sugar, 5 heaping table-until they begin to blend. spoons of nuts, and 3 handfuls of raisins.2.Add 2 tablespoons of the flour to proces-10.Drop preserves by the spoonful, aboutsor and blend, then add the remaining teaspoon at a time. flour. Pulse until a rough ball of dough is 11.Using a pastry tool as shown in the first formed. photo on page 211, fold the edges of the 3.Heavily dust your work surface with flour.dough over on all sides. Gently loosen Shape dough into a smooth ball and cutthe dough from your surface as you roll into 4 equal pieces. lengthwise to the end of the dough.4.Dust each cut edge of dough with flour, 12.Gently transfer the rolled pastry to a and roll each piece into a ball. parchment-lined cookie sheet. (See the 5.Wrap the dough balls in plastic wrap andphoto on page 211, bottom left.) Preheat refrigerate for at least 1 hour. the oven to 400 degrees.6.In a clean food processor bowl, finely 13.Scrape your surface clean, remove the next chop the walnuts to a bread crumbdough ball from the refrigerator and repeat consistency. steps 7 through 12 until you have rolled, shaped, and filled all the dough balls.7.Working with 1 ball of dough at a time, 14.Spread a thin layer of sour cream over the flatten the dough with your palms ontops of the rolls.a well-floured surface, then roll with a well-floured rolling pin into an oval shape, 15.Bake for about 20 minutes, or until the gently lifting and turning the doughstrudel is lightly browned. Cool for 1 hour several times and adding more flour tobefore cutting.the surface as needed.16.Trim the ends off each roll and discard 8.Continue rolling until you have an(or eat). Slice each roll into approximately approximately 14- x 18-inch shape. 10 pieces. Place pieces in decorative foil baking cups.208 For Goodness Sake Desserts 209'