1
["To prepare dough: Put butter in a medium saucepan and heat slowly over low heat.", "Don't let butter brown.", "Pour hot butter into a large bowl.", "Add in ice cream and stir together till ice cream is melted.", "Mix will look lumpy.", "Add in flour and stir together till flour is incorporated and soft dough forms.", "Cover and chill at least 2 hrs or possibly overnight.", "Chilled dough should feel hard to touch.", "To fill each strudel: Remove dough from refrigerator and divide it into 4 pcs.", "Roll 1 piece of dough between your hands into a small ball.", "Do this quickly so which 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 proportionately over dough.", "Sprinkle proportionately with 1/3 c. raisins and 1/4 c. pecans.", "With long side still facing you, roll up strudel.", "Press edges and seam together to seal tightly.", "Repeat with 3 remaining pcs of dough.", "Each strudel strip can be wrapped separately in aluminum foil and frzn at this point for up to 3 months.", "Position oven rack in bottom third of oven.", "Preheat oven to 375 F. Unwrap as many strudel strips as you want to bake.", "Line baking sheet with aluminum foil from frzn strudel.", "Place strudel, seam side down, on baking sheet.", "If baking more than one, place strips 2"" apart.", "Bake 35 to 40 min, reversing baking sheet front to back after 25 min to ensure even browning.", "Strudel crust should look golden.", "Cold 10 min on baking sheet.", "Transfer to a wire cooling rack to cold completely."]
