FRUIT & NUT STRUDEL COOKIES
List of Ingredients
- 1 1/4 CUPS FLOUR
- 1/2 CUP CHILLED UNSALTED BUTTER, CUT INTO SMALL PIECES
- 1/2 CUP CHILLED WHIPPING CREAM
- 2 CUPS APRICOT PRESERVES
- 2 CUPS SWEETENED FLAKED COCONUT
- 2 CUPS CHOPPED PECANS OR WALNUTS OR ALMONDS
- 1 CUP RAISINS
Instructions
- IN A FOOD PROCESSOR ADD THE FLOUR, SALT AND WHIPPING CREAM, USING THE ON AND OFF UNTIL BLENDED. GATHER DOUGH INTO BALL AND DIVIDE IN HALF. FLATTEN EACH DOUGH PIECE INTO A THIN RECTANGLE. WRAP IN PLASTIC WRAP AND CHILL UNTIL FIRM ENOUGH TO ROLL, ABOUT 15 MINUTES.
- PREHEAT OVEN TO 350°.
- ROLL OUT 1 PIECE OF DOUGH AT A TIME ON A LIGHTLY FLOURED SURFACE TO A 14 X 10" RECTANGLE. SPREAD WITH 1 CUP PRESERVES, THEN SPRINKLE WITH 1 CUP COCONUT, 1 CUP NUTS AND 1/2 CUP RAISINS.
- STARTING AT THE LONG SIDE OF DOUGH, ROLL UP DOUGH IN A JELLY ROLL FASHION, ENCLOSING FILLING. PUSH ENDS IN TO COMPRESS LOG TO 12" LENGTH, SEAL ENDS. TRANSFER STRUDEL TO BAKING SHEET, SEAM SIDE DOWN.
- REPEAT WITH REMAINING DOUGH AND FILLING.
- BAKE STRUDELS UNTIL GOLDEN, ABOUT 45 MINUTES. SLIDE SPATULA UNDER HOT STRUDELS TO LOOSEN FROM SHEET. LET COOL ON SHEET. CUT STRUDELS INTO 3/4" THICK SLICES. ( STORE IN AIRTIGHT CONTAINER FOR UP TO 3 DAYS, OR IN THE REFRIGERATOR).
- YIELDS ABOUT 24 COOKIES
SOURCE: A BAKERS DOZEN
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