Recipe - Apricot-Pecan Cookies - Wday

STRUDEL DOUGH
One half pound Unsalted Butter
One half pt Vanilla Ice Cream; softened
2 cup Unbleached AllPurpose Flour

FILLING
One half cup Apricot Preserves
1 1/3 cup Golden Raisins
1 cup 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 tablespoon of apricot preserves evenly over
dough. Sprinkle evenly with 1/3 cup raisins and One fourth 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 375øF. 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.

Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith
KookNet: The Shadow Zone IV Stinson Beach, CA

Recipe by: Medford Mail Tribune/Katherine Smith/Kooknet

Posted to MCRecipe Digest V1 #840 by Roberta Banghart
bobbi744@sojourn.com on Oct 12, 1997