Biscuit Fruit Streudel

Recipe courtesy of Stonewall Kitchens.

Recipe uses Stonewall Kitchens Biscuit Mix and Raspberry Peach Champagne Jam.


  • 1 package Stonewall Kitchen Biscuit Mix
  • 1/2 cup (1 stick) unsalted butter, cold and cut into chunks
  • 1/2 cup whole milk

Filling Ingredients:

  • 1 package (11 oz.) dried mixed fruit
  • 1/4 cup Stonewall Kitchen Raspberry Peach Champagne Jam
  • 2 Tbsp. lemon juice

Crumb Mix:

  • 1/4 cup walnuts, finely chopped
  • 3 Tbsp. sugar


  1. Preheat oven to 425F.
  2. Prepare biscuit mix according to the directions on the bag.
  3. Mix filling ingredients together and set aside.
  4. Mix crumb mixture and set aside.
  5. Turn dough out on a floured surface. Knead dough 3 or 4 times, being careful not to over handle the dough. Roll dough into a 15" x 12" rectangle.
  6. With the 15" side facing you, sprinkle the crumb mixture over the dough, leaving a 1" boarder on the sides. Top evenly with fruit mixture.
  7. Roll up dough starting from the edge nearest you. Place seam-side down on an ungreased cookie sheet.
  8. Bake 10 minutes. Reduce heat to 325F and bake 20-25 minutes, until top is light brown.
  9. Transfer to a wire rack and cool at least one hour. Cut into slices to serve.

Serves: 12 slices of strudel

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