Apricot Strudel Food

APRICOT STRUDEL

Steps:

• Cream the flour, butter, and cream cheese into a ball and chill it.
• Divide dough into 4 parts.
• Roll each into a rectangle.
• Spread mixture of apricot preserves, shredded coconut, and chopped nuts.
• Roll up as a jellyroll.
• Put on ungreased cookie sheet and bake 40 minutes at 350 degrees.
• cool and slice.

APRICOT STRUDEL

Steps:

• Preheat oven to 200 degree celcius (180 degree for fan-forced).
• Grease oven tray.
• Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
• Stack pastry sheets, brushing each lightly with milk as you layer them.
• Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
• Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
• Place seam side down on prepared tray.
• Bush strudel with remaining milk.
• Bake uncovered for about 25 minutes or until lightly browned.
• Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.

APRICOT WALNUT STRUDEL BITES

Steps:

• BEAT butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
• HEAT oven to 350 degrees F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
• SPREAD each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet.
• BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.

DRIED-FRUIT STRUDEL WITH APRICOT PRESERVES

Steps:

• Preheat oven to 400°F. Butter rimmed baking sheet. Roll out crust on floured surface to thin 16-inch square. Spread all of preserves over pastry, leaving 1-inch plain border. Sprinkle dried fruit and nuts evenly over preserves. Sprinkle with cinnamon. Fold about 1 inch of each pastry side over filling. Starting at bottom, roll up pastry jelly-roll style, enclosing filling. Using large spatula, transfer strudel to prepared baking sheet, seam side down. Bake strudel until golden, about 35 minutes. Cool completely. Cut strudel into 1-inch slices.

HAZELNUT APRICOT STRUDEL

Steps:

• In a small saucepan, combine the apricots, sugar and peel. Stir in orange juice and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until juice is absorbed, stirring occasionally. Remove from the heat and cool to room temperature. Set aside 1 tablespoon nuts; toast remaining nuts. Stir into apricot mixture., Place one sheet of phyllo dough on a work surface; brush with butter and sprinkle with 1 tablespoon of crumbs. Repeat with 5 more sheets of phyllo; brushing each layer with butter and sprinkling with crumbs. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Carefully spread filling along one long edge to within 2 in. of edges. Fold the two short sides over filling. Roll up jelly-roll style, starting with a long side. , Place seam side down on a greased baking sheet. Brush top with butter and score top lightly every 1-1/2 in. Sprinkle with reserved nuts. , Bake at 375° for 15 minutes or until golden brown. Cool on a wire rack. Slice at scored marks.

CRANBERRY APRICOT PECAN STRUDEL

Steps:

• In a large heavy skillet melt 2 tablespoons of the butter over moderately high heat until the foam subsides and in it sauté the apples, peeled and grated coarse, stirring, for 5 minutes. Stir in the cranberries and the sugar and cook the mixture over moderate heat, stirring, for 5 minutes, or until the cranberries burst. Stir in the apricots, the pecans, and the cinnamon and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
• Preheat oven to 425°F. In a small saucepan melt the remaining 6 tablespoon butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of phyllo on top.
• Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving in a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve strudel warm, cut into 1-inch slices with a serrated knife, with the ice cream.