Recipe - Raspberry-Nut Strudel

1 cup Butter or margarine;
softened
8 ounce Cream cheese; softened
3 cup Allpurpose 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
Three fourths cup Sifted powdered sugar
1 One half teaspoon Tb warm water; up to 1

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 8inch
rectangle.

Combine raisins, preserves, walnuts, brown sugar, and coconut; spread
onefourth of raisin mixture over dough. Roll up jellyroll 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 Three fourths cup powdered sugar and water,
stirring until blended. Drizzle powdered sugar glaze over warm strudels.
Serve warm or at room temperature.

Yield: four 8inch rolls.

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

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on Apr 13,
1998