Dorothy's Apricot Strudel
- 2 cups all-purpose flour
- 1/2 cups butter, softened
- 1 cup sour cream
- 1-1/2 cup chopped Sun-Maid California Apricots
- 1 cup apricot jam
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts
- Juice of 1 lemon
- Powdered sugar
In a large bowl, STIR together flour, butter and sour cream to make a soft dough. (Or blend in a mixer with paddle attachment). Wrap dough in plastic and refrigerate until well-chilled, 4 hours or overnight.
PREHEAT oven to 350° F.
COMBINE apricots, jam, coconut, walnuts and lemon juice in a saucepan. Place over low heat and stir just until jam is melted and mixture is blended. Remove from heat.
DIVIDE dough equally into four pieces. On a floured surface, roll one piece to an 8 x 12-inch rectangle. Spread one-fourth of the filling in a 3 x 12-inch strip on center of dough. Fold sides of dough over filling; invert onto a baking sheet and tuck ends under. Repeat with remaining dough and filling.
BAKE until golden brown, 30-35 minutes. Cool. Sprinkle with powdered sugar. Slice into 1-inch wide strips to serve. Store whole strudels in an airtight container for up to 3 days or freeze for longer storage.
Makes 4 12x4-inch strudels, about 48 slices