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Recipe Name: Apricot-pecan Butter Strudel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 32

1/2 Pound(s) Unsalted butter
1/2 Pint(s) Vanilla ice cream, softened
2 Cup(s) Unbleached all-purpose flour
1/2 Cup(s) Apricot preserves
1 1/3 Cup(s) Golden raisins
1 Cup(s) 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
375øF. 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

Nutrition (calculated from recipe ingredients)
Calories: 144
Calories From Fat: 76
Total Fat: 8.7g
Cholesterol: 16.9mg
Sodium: 6.8mg
Potassium: 86.8mg
Carbohydrates: 16g
Fiber: <1g
Sugar: 7.2g
Protein: 1.6g

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