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Easy Strudel Recipe

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This recipe for Easy Strudel, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anonymous
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 cups all purpose flour
tsp. salt
1 lb. butter or solid margarine
1 pt. sour cream
1 to 2 cups apricot-pineapple jam
1 cups angel flake coconut
1 cups chopped walnuts

Directions:
Directions:
Cut flour and salt into butter as for pie crust, using pastry blender. Then blend in sour cream cup at a time. The food processor is great for making this dough, but do it in two batches (half at a time). Wrap dough in plastic wrap and refrigerate for several hours or overnight. Unbaked pastry rolls may be wrapped in plastic wrap and kept in freezer until ready to bake.

When ready to work dough, cut dough into four quarters and work with one piece at a time, keeping remaining pieces cold. Roll dough out into a thin rectangle. Spread jam, coconut and nuts on half of the jam and roll into a log (like a jelly roll), tucking in sides as you roll so "goodies" don't spill out. Line cookie sheet with foil or parchment paper and place pastry on sheet. Bake at 375⁰ for 45 minutes, until brown. Cut into serving pieces while still warm and sprinkle with powdered sugar.

Variations: Use less jam and fill roll with chopped apples sprinkled with cinnamon. Substitute white raisins or currants for coconut.

 

 

 

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