Food recipes
Fruit and Nut Strudel Cookies
Fruit and Nut Strudel Cookies Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt cream, whipped, cream topping, pressurized apricots, dried, sulfured, uncooked shortening confectionery, coco...
Fruit and Nut Strudel Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
cream, whipped, cream topping, pressurized
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
raisins, seeded
Directions:
Using on/off turns, blend first 3 ingredients in processor until moist clumps form.
Gather dough into ball; divide in half.
Flatten each dough piece into thin rectangle.
Wrap in plastic; chill until firm enough to roll, about 15 minutes.
Preheat oven to 350F.
Roll out 1 dough piece on lightly floured surface to 14x10-inch rectangle.
Spread with 1 cup preserves, then sprinkle with 1 cup coconut, 1 cup walnuts and 1/2 cup raisins.
Starting at 1 long side, roll up dough jelly-roll style, enclosing filling.
Push ends in to compress log to 12-inch length; seal ends.
Transfer strudel to baking sheet, seam side down.
Repeat with remaining dough and filling.
Bake strudels until golden, about 45 minutes.
Slide spatula under hot strudels to loosen from sheet.
Let cool on sheet.
Cut strudels crosswise into 3/4-inch-thick slices.
(Store airtight for up to 3 days.)
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
cream, whipped, cream topping, pressurized
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
raisins, seeded
Directions:
Using on/off turns, blend first 3 ingredients in processor until moist clumps form.
Gather dough into ball; divide in half.
Flatten each dough piece into thin rectangle.
Wrap in plastic; chill until firm enough to roll, about 15 minutes.
Preheat oven to 350F.
Roll out 1 dough piece on lightly floured surface to 14x10-inch rectangle.
Spread with 1 cup preserves, then sprinkle with 1 cup coconut, 1 cup walnuts and 1/2 cup raisins.
Starting at 1 long side, roll up dough jelly-roll style, enclosing filling.
Push ends in to compress log to 12-inch length; seal ends.
Transfer strudel to baking sheet, seam side down.
Repeat with remaining dough and filling.
Bake strudels until golden, about 45 minutes.
Slide spatula under hot strudels to loosen from sheet.
Let cool on sheet.
Cut strudels crosswise into 3/4-inch-thick slices.
(Store airtight for up to 3 days.)