Apple Strudel

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2 sticks margarine
2 c. flour
1/2 t. salt
1 c. sour cream
1 can (18 ounces) apple pie filling
1 t. cinnamon
4 oz. coconut, shredded
1/2 c. chopped pecans (opt.)
1/4 c. powdered sugar

Cut margarine into flour and salt until crumbly. Mix in sour cream. Chill dough for 1 hour in refrigerator. Divide into two equal parts, dust surface with flour and roll each part thin into a rectangular shape.

Place one each on the bottom of TWO cookie sheets. Spread half of apple pie filling on each. Then sprinkle cinnamon, coconut and pecans over both evenly. Roll as for a jelly roll (length-wise).

Bake at 350 degrees for one hour. Sprinkle evenly with powdered sugar. Slice and serve. May be prepared ahead and frozen, before baking.

ALTERNATE: For Apricot Strudel, substitute 18 oz apricot preserves for apple pie filling AND 1/2 cup slivered almonds for pecans.

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