Tag #123354 - Interview #78050 (rena michalowska)

I remember her gorgeous strudel, pastry made without eggs, with flour, olive oil and water. It required a tremendous amount of work. You had to knead the dough long and well and then roll it out very thin. You then stretched it on a tablecloth until it was thin like paper. The pastry was filled with: cherry preserves, nuts, raisins, a little bit of apple went in as well, sugar and vanilla. The richness of this filling was unbelievable. After you sprinkled it with bread crumbs and laid it out on paper, you rolled up the pastry and put it in the oven. My mother's cooking was typically Jewish. I think she didn't cook pork, she was simply not accustomed to it.