Breakfast

Apricot Sour Cream Strudel

  • 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

    • 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.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!