Raspberry-nut strudel

1 Servings

Ingredients

Quantity Ingredient
1 cup Butter or margarine; softened
8 ounces Cream cheese; softened
3 cups All-purpose flour
Powdered sugar
1 cup Raisins
1 cup Raspberry preserves
1 cup Finely chopped walnuts
1 cup Firmly packed brown sugar
1 cup Naked coconut
¾ cup Sifted powdered sugar
1½ teaspoon Tb warm water; up to 1

Directions

Cream butter and cream cheese at medium speed of an electric mixer; add flour, beating well. Divide dough into 4 equal portions. Wrap each in plastic wrap, and chill.

Work with 1 portion of dough at a time; keep remaining dough chilled. Sift powdered sugar lightly over work surface. Roll dough into a 12- x 8-inch rectangle.

Combine raisins, preserves, walnuts, brown sugar, and coconut; spread one-fourth of raisin mixture over dough. Roll up jelly-roll fashion, starting at short side. Pinch seams and ends together.

Place roll, seam side down, on an ungreased baking sheet. Repeat procedure with remaining dough and filling mixture.

Bake at 325°F for 55 minutes. Combine ¾ cup powdered sugar and water, stirring until blended. Drizzle powdered sugar glaze over warm strudels.

Serve warm or at room temperature.

Yield: four 8-inch rolls.

Note: Other flavors of preserves can be substituted for raspberry preserves.

Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998

Related recipes