** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. With an electric mixer on medium speed, blend the sour cream and butter
until smooth, about 2 minutes. Add the flour and salt and blend until the
dough comes together, about 30 seconds.
2. Form the dough into 2 disks, wrap in plastic and chill overnight.
3. Remove the dough from the refrigerator and let soften slightly, for
about 10 minutes. Preheat oven to 350 degrees F, with a rack in the middle.
Lightly grease a baking sheet.
4. On a lightly floured surface, roll out each disk to a circle about 9 to
10 inches in diameter and less than 1/8 inch thick.
Prepare the Filling:
5. Spread 1/3 cup apricot jam over the surface of 1 disk, leaving a 1/4
inch border around the edges. Sprinkle 1/3 cup of the walnuts, 1 tablespoon
of the raisins and 1 tablespoon of the golden raisins over the jam.
6. Roll up the dough jelly-roll fashion, pinching the ends together.
Carefully lift the roll with your hands and transfer to the baking sheet.
With a sharp knife, slice the roll halfway through into about
12 sections.
7. Repeat the procedure with the remaining dough and filling.
8. Bake for 40 to 45 minutes, or until golden brown. Cool on the baking
sheet for 5 minutes. Cut the slices through; cool completely on the sheet.
Comments on Apricot-Walnut Strudel Cookies Recipe:
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Posted by a Visitor - December 28, 2012
loved it! would like many more like this recipe.
Dietary Notes:
This recipe is high in Vitamin A with 42% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Walnuts, Apricot, Fructose Malabsorption allergies.
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