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Strudel, Sour Cream w/Apricot Filling (D, TNT)
Source: Unknown
Yield: about 50 pieces

1 cup butter for margarine
1 cup sour cream
2 cups sifted flour

Apricot jam
1 cup flaked coconut
3/4 cup chopped pecans
3/4 cup golden raisins

Powdered sugar

Make Dough:
Cream butter well. Mix in sour cream. Cut in flour. Divide into fourths and pat each into an oblong patty about one inch thick. Wrap in plastic and refrigerate for at least 4 hours. Roll out each patty as thinly as possible on a lightly floured surface.

Make Filling and Assembly:
Process or blend jam until smooth. Spread 1/4 over the dough, leaving a 1" band on all sides. Atop jam on side nearest you sprinkle on 1/4 of the nuts in a 1" strip. Sprinkle the 1/4 of the coconut and raisins over the nuts. Roll up, seal ends and place, seam side down on an ungreased cookie sheet. Repeat 3 times.

Bake for 10 minutes at 450°F and 15 minutes at 350°F or until very lightly browned. This will not get golden brown. Cool, slice, and sprinkle with powdered sugar. Freeze in single layers or in layers divided with waxed paper.

Poster's Notes:
The baked pieces freeze beautifully and look and taste freshly made when thawed.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A