"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Apricot Strudel Recipe

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This recipe for Apricot Strudel, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Silberman
Added: Sunday, April 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter
2 C flour
1 tsp. sugar
pinch salt
8 oz. cream cheese
1-2 jars apricot preserves
4 oz. coconut
pecans, chopped
Milk sh
Powdered sugar

Directions:
Directions:
In food processor: combine butter, flour, sugar, salt, cream
cheese. Refrigerate for 1 hour. Divide into 3 parts, and roll very
thin into oval or circle shapes, as thin as possible, thicker near edges.
Make 3 rolls.
Place on buttered baking pan. Cut lines in top 1/2 inch apart.
Milk on top with pastry brush
425 12 minutes, then 325 30 minutes or til lightly brown.
Cut while hot.
Powdered sugar when cool

 

 

 

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