Apricot Strudel

By criscrossqz

Honeymom made this every year for the Holidays, and I try to do it too. Yes, I know it has nuts in it (and some of us don't like nuts in stuff), but you really do need them in there:) I love the tang of apricot with the white raisins and coconut in that tender sour cream dough. It takes a little time to make, but luckily you can freeze the logs (up to 3 months) to have some later on.

Ingredients

• 2 cups flour
• 1/2 lb. butter (cold, cut into small cubes)
• 8 oz. sour cream
• 1 jar apricot preserves
• 1 cup small (almost finely) chopped nuts (walnuts or pecans are best)
• 1 cup golden raisins
• 1/2 cup flaked coconut
• powdered sugar

Preparation

Step 1

Cut butter into flour as for pie crust (until crumbly); if you don’t have a dough cutter, you can use 2 forks. Add sour cream and mix well (dough will be sticky). Roll into a ball; wrap in saran and refrigerate at least 4 hours (or overnight) (dough will keep for days in the refrigerator). … Divide dough into 2 parts; Roll each half into a rectangle about 1/4” thick. Carefully spread the remaining ingredients (except powdered sugar) evenly over the 2 rectangles. Roll each rectangle up lengthwise and place on ungreased cookie sheet. (May be frozen to bake later). Bake at 325 for about 40-45 minutes (until light golden brown). Cool and sprinkle with powdered sugar. Slice into 1-1/2” slices. (Logs can be frozen unsliced, after baking ~ keep about 3 months in freezer)