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1
Put the flour in the bowl of an electric mixer.
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2
On slow, mix in the butter until it looks like very coarse meal.
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3
Mix in the sour cream until it masses together to form a dough.
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4
Pat into a rectangle, wrap in plastic and refrigerate for 1 hour or overnight.
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5
Coarsely chop the prunes.
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6
In a small saucepan, cover the prunes with the prune juice and sugar.
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7
Bring to a simmer for 3 minutes.
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8
Place in a food processor with the vanilla and puree to a paste.
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9
Mix in the raisins, cherries and walnuts.
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10
Refrigerate for 1 hour.
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11
Preheat the oven to 400 degrees.
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12
On a lightly floured surface, roll the dough out into a square 16 by16 inches.
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13
Place the filling in a log running along the bottom and roll up.
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14
Pinch the ends closed.
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15
Place on a parchment lined cookie sheet, seam side down.
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16
Mix the egg and water together to form a wash and paint the strudel.
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17
Bake for 30 minutes until crisp and golden.
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18
Let cool on a rack, then slice into 1 inch pieces.
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19
This was my Grandma Bessie's baking specialty.
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20
I haven't had this since she died but my brothers and I talk of it often, trying to re-construct what was in it.
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21
I re-discovered it at the Golden Key in Brighton Beach.
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22
Can be made on a rainy day with items in the pantry
