| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Vanilla ice cream; slightly softened |
| 1/4 |
c |
Unsalted butter; melted, cooled (1/2 |
|
|
; stick) |
| 1/2 |
c |
All purpose flour |
| 1/2 |
c |
Apricot jam |
| 1/2 |
c |
Chopped walnuts |
| 1/2 |
c |
Raisins |
|
|
Milk |
INSTRUCTIONS
Preheat oven to 350F. Combine ice cream and butter in bowl. Add 1/2 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 well-floured surface to 12 x
16-inch rectangle. Brush dough with jam, leaving 1/2-inch 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 1-inch 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
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