Recipe - Walnut And Raisin Strudel

One fourth cup Vanilla ice cream; slightly
softened
One fourth cup Unsalted butter; melted,
cooled (1/2
; stick)
One half cup All purpose flour
One half cup Apricot jam
One half cup Chopped walnuts
One half cup Raisins
Milk

Preheat oven to 350F. Combine ice cream and butter in bowl. Add One half cup
flour; stir until soft dough forms. Coat hands with flour. Shape dough into
ball; flatten into disk. Wrap in plastic; freeze until dough is firm, about
15 minutes.

Lightly grease baking sheet. Roll out dough on wellfloured surface to 12 x
16inch rectangle. Brush dough with jam, leaving 1/2inch border at edges.
Sprinkle with nuts and raisins. Starting at 1 long side, roll up dough,
jelly roll style. Tuck ends under to enclose filling. Transfer strudel to
prepared sheet. Using sharp knife, score top of dough into 1inch sections,
then brush with milk.

Bake strudel until golden, about 45 minutes. Run knife under strudel to
loosen from sheet. Cool completely on baking sheet. Slice along score
marks.

Makes 15 slices.

Bon Appetit March 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.