Apricot-pecan butter strudel
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Apricot-pecan butter strudel
  Butter    Strudel    Apricots    Nuts    Fruit  
Last updated 6/12/2012 1:04:55 AM. Recipe ID 29652. Report a problem with this recipe.
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      Title: Apricot-pecan butter strudel
 Categories: Desserts, Apricots, Nuts, Fruit
      Yield: 32 Servings
MMMMM-----------------------STRUDEL DOUGH----------------------------
    1/2 lb Unsalted Butter
    1/2 pt Vanilla Ice Cream; softened
      2 c  Unbleached All-Purpose Flour

    1/2 c  Apricot Preserves
  1 1/3 c  Golden Raisins
      1 c  Pecans; coarsely ground
  To prepare dough: Put butter in a medium saucepan and melt slowly
  over low heat. Do not let butter brown. Pour warm butter into a large
  bowl. Add ice cream and stir together until ice cream is melted.
  Mixture will look lumpy. Add flour and stir together until flour is
  incorporated and soft dough forms. Cover and refrigerate at least 2
  hours or overnight. Chilled dough should feel firm to touch.
  To fill each strudel: Remove dough from refrigerator and divide it
  into 4 pieces. Roll 1 piece of dough between your hands into a small
  ball. Do this quickly so that 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 evenly
  over dough. Sprinkle evenly with 1/3 cup raisins and 1/4 cup pecans.
  With long side still facing you, roll up strudel. Press edges and
  seam together to seal tightly. Repeat with 3 remaining pieces of
  dough. Each strudel strip can be wrapped separately in aluminum foil
  and frozen at this point for up to 3 months.
  Position oven rack in bottom third of oven. Preheat oven to 375F.
  Unwrap as many strudel strips as you want to bake. Line baking sheet
  with aluminum foil from frozen strudel. Place strudel, seam side
  down, on baking sheet. If baking more than one, place strips 2"
  apart. Bake 35 to 40 minutes, reversing baking sheet front to back
  after 25 minutes to ensure even browning. Strudel crust should look
  golden brown. Cool 10 minutes on baking sheet. Transfer to a wire
  cooling rack to cool completely.

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Recipe ID 29652 (Apr 03, 2005)

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