Apricot-Pecan Butter Strudel

Title:
Apricot-Pecan Butter Strudel

Yield:
32 Servings

Categories:
Desserts,
Apricots,
Nuts,
Fruits




Ingredients:




-------------------------------STRUDEL
DOUGH-------------------------------


   1/2 lb Unsalted Butter


   1/2 pt Vanilla Ice Cream; softened


     2 c  Unbleached All-Purpose Flour





----------------------------------FILLING----------------------------------


   1/2 c  Apricot Preserves


 1 1/3 c  Golden Raisins


     1 c  Pecans; coarsely ground





 To prepare dough: Put butter in a medium saucepan and melt slowly over low


 heat. Do not let butter brown. Pour warm butter into a large bowl. Add ice


 cream and stir together until ice cream is melted. Mixture will look lumpy.


 Add flour and stir together until flour is incorporated and soft dough


 forms. Cover and refrigerate at least 2 hours or overnight. Chilled dough


 should feel firm to touch.


 


 To fill each strudel: Remove dough from refrigerator and divide it into 4


 pieces. Roll 1 piece of dough between your hands into a small ball. Do this


 quickly so that dough does not soften. Press dough into a 1" thick disc.


 Lightly flour rolling surface and roll dough to 12 x 6" rectangle about


 1/8" thick. Lift and turn dough several times as you roll it so it doesn't


 stick to rolling surface. the 12" side of dough should be facing you.


 


 Leaving 1/2" edge all around, spread 2 tb of apricot preserves evenly over


 dough. Sprinkle evenly with 1/3 cup raisins and 1/4 cup pecans. With long


 side still facing you, roll up strudel. Press edges and seam together to


 seal tightly. Repeat with 3 remaining pieces of dough. Each strudel strip


 can be wrapped separately in aluminum foil and frozen at this point for up


 to 3 months.


 


 Position oven rack in bottom third of oven. Preheat oven to 375?F. Unwrap


 as many strudel strips as you want to bake. Line baking sheet with aluminum


 foil from frozen strudel. Place strudel, seam side down, on baking sheet.


 If baking more than one, place strips 2" apart. Bake 35 to 40 minutes,


 reversing baking sheet front to back after 25 minutes to ensure even


 browning. Strudel crust should look golden brown. Cool 10 minutes on baking


 sheet. Transfer to a wire cooling rack to cool completely.


 


 Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith


 Kook-Net: The Shadow Zone IV - Stinson Beach, CA


 


 Recipe by: Medford Mail Tribune/Katherine Smith/Kooknet


 


 Posted to MC-Recipe Digest V1 #840 by Roberta Banghart


 
on Oct 12, 1997