Easy Apricot Strudel

1. 1

   Combine

2. 2

   flour,

3. 3

   sour

4. 4

   cream and butter in mixing bowl. Blend well, cover;

5. 5

   chill

6. 6

   at

7. 7

   least 1 hour.

8. 8

   Roll out chilled dough, one fourth at a time to a 13 x 6-inch rectangle on well floured surface.

9. 9

   Spread

10. 10

    1/2

11. 11

    cup preserves along one 13-inch side to the width

12. 12

    of

13. 13

    1

14. 14

    1/2-inches.

15. 15

    Sprinkle

16. 16

    with 1/4 cup coconut and

17. 17

    2 tablespoons nuts.

18. 18

    Starting with 13-inch side, roll up jelly

19. 19

    roll fashion.

20. 20

    Seal edges and ends.

21. 21

    Place seam side down on

22. 22

    ungreased cookie

23. 23

    sheet.

24. 24

    Use

25. 25

    same

26. 26

    method for remaining fourths of chilled dough.

27. 27

    Bake at 450u00b0 for 18 to 20 minutes.

28. 28

    Cool, sprinkle

29. 29

    with

30. 30

    powdered

31. 31

    sugar.

32. 32

    Cut

33. 33

    into slices.

34. 34

    slices. Can be frozen before baking. Remove from freezer, defrost and bake as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.