Orange Blossom-Scented Strudel Cookies | The Jewish Week | Food & Wine

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Orange Blossom-Scented Strudel Cookies

Orange Blossom-Scented Strudel Cookies

Strudel cookies ready for gifting. Photo by Jessica Halfin

Makes about 2 dozen cookies

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Nothing could be more Eastern European than strudel cookies. Often found with poppy seed or walnut fillings, swap in date spread and orange blossom water, and it brings this cookie to the exotic Middle East.

Every bit as delicious as the original, this celebratory cookie is ready to be devoured or savored with a hot cup of robust tea or coffee.

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2½ cups + 1 tablespoon flour
Pinch salt
Pinch baking powder
1 cup slightly softened butter
½ cup powdered sugar
1 large egg
1 teaspoon vanilla
Few drops orange blossom oil


1 cup date spread, available online, or make your own by blending 1½ cups pitted Medjoul dates in a food processor until smooth
½ teaspoon cinnamon
Zest of ¼ lemon
1 cup finely chopped walnuts, for sprinkling


Powdered sugar for sprinkling

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine all the filling ingredients. Set aside.
  3. In another medium bowl, combine flour, salt and baking powder. Set aside.
  4. In a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy. Scrape down the sides with a silicon spatula, and add the egg and extracts. Mix to incorporate.
  5. Add the flour mixture all at once, and mix until the mixture forms a dough.
  6. Remove dough from mixer, split into two, and form each half into a rectangle.
  7. Lightly flour the surface and roll out half the dough to create a long rectangle approximately 1/8 of an inch thick.
  8. Spread with half the filling, and sprinkle with half of the chopped walnuts.
  9. Roll up into an even jelly roll and cut into thick slices, two fingers wide.
  10. Bake for 10-12 minutes, or until cookies are golden at the edges.
  11. Let cool, then sprinkle liberally with powdered sugar.