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Apricot Sour Cream Strudel




Source of Recipe


Internet


List of Ingredients




1/2 cup Butter or margarine, softened
1 cup Sour cream
2 cups Flour
1 can (12 oz) Apricot cake pastry and dessert filling
1/4 cup Sugar
1/2 cup Pecans, chopped
1 teaspoon Lemon peel, grated

Recipe



Melt butter. For dough, combine butter and sour cream, blending well. Stir in flour to make a soft dough. (It's easiestto work mixture dough with fingers.) Turn out onto lightly floured surface. Knead into ball. Wrap tightly and chill thoroughly. Combine apricot filling, sugar,pecans and lemon peel; mix thoroughly. Preheat oven to 375º. Divide dough into thirds. Keep portions not being used in refrigerator.

Roll 1/3 of dough into rectangle with melted butter. Spread even with 1/2 c apricot filling. Roll up, beginning at wide side. Place roll on cookiesheet. Cut into 1 inch strips, but do not pull apart. Bake 20-25 minutes. Cut slices apart to remove to wire racks. Dust with powdered sugar.

Cool. Repeat. Makes 42.