"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Randy Silberman
Added: Sunday, April 27, 2008


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

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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