| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Sweet bread, Pastry |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine; softened |
| 8 |
oz |
Cream cheese; softened |
| 3 |
c |
All-purpose flour |
|
|
Powdered sugar |
| 1 |
c |
Raisins |
| 1 |
c |
Raspberry preserves |
| 1 |
c |
Finely chopped walnuts |
| 1 |
c |
Firmly packed brown sugar |
| 1 |
c |
Naked coconut |
| 3/4 |
c |
Sifted powdered sugar |
| 1 1/2 |
ts |
Tb warm water; up to 1 |
INSTRUCTIONS
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 3/4 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@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998
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