I'm not a "canning" person, but came up with my own easy chunky apple marmalade that you can keep in the freezer, so you don't have to sterilize the jars. I left the peels on to somewhat duplicate the texture of the coconut in the original recipe. My recipe only made 2 big jars, so I didn't have enough marmalade for the whole neighbor (although it was so good that I do wish I had more, since both jars were used for the strudel). To duplicate the little crunch from the nuts, I used Heath bits which also gave a subtle caramel flavor to the strudel. ** I've put a button link to the apple marmalade at the end of the recipe. You do NOT want to use apple jelly, applesauce or apple butter as a filling, because it will mash down when you cut the slices. You need something with a little "bulk" to it. If you don't want to make the apple marmalade, then just substitute orange marmalade (but I really recommend making that apple marmalade!).
Only 3 ingredients in the dough (butter, cream cheese, flour) and no extra sugar added. It really doesn't take very long to make, and the logs can be refrigerated or frozen and sliced at a later date (wrap in saran, then put into a heavy zip-top baggie) ~ sprinkle with powdered sugar before you slice them later. ** This recipe can easily be cut in half if you only want 2 large logs. **
CARAMEL APPLE STRUDEL Bites
1 cup (2 sticks) butter, softened......................................1 (8 oz.) package cream cheese, softened
2 cups all-purpose flour (plus lots more for rolling out the dough)
About 2 cups Homemade Apple Freezer Marmalade (link below) or Orange Marmalade
2 cups Heath toffee or caramel bits (could substitute chopped nuts)
Beat butter and cream cheese together in medium bowl with electric mixer. Gradually add 2 cups flour, until mixture forms a ball (or until it sticks together). Flatten dough into disk. Wrap with plastic wrap. Chill about 1 hour.
Preheat oven to 350. Line cookie sheets with parchment paper.
(TIP: I work on a large tempered glass board, with a silpat sheet over it, right next to the sink. This makes it easier for clean-up later. The silpat sheet makes it easier to move the logs around so I can slide them onto the baking sheets.)
Generously sprinkle work surface with flour (and roll your rolling pin in the flour too). Divide dough into 4 equal pieces. Roll one piece into about a 12x14" rectangle. Spread 1/4 of the apple marmalade over the rectangle (to about 1/2" from the edges). Sprinkle with about 1/2 cup of the Heath bits.
Carefully roll filled rectangle into a log shape (seam side down) and tuck ends under. Put the strudel on the baking sheet (may be easiest to roll it onto the baking sheet). Repeat with the other pieces of dough. (You can get 2-3 logs on a baking sheet, unless you make them long enough that they have to fit diagonally on there.)
Bake them for 35-40 minutes (or until lightly golden brown). Take the baking sheets out and let them cool on a rack. *DON'T PANIC if the filling has oozed out and baked onto the parchment paper! When it's cool, you can just slice the oozed-out filling next to the log, and the filling will come right up. It makes an excellent reward for the cook to enjoy! ** When they're cool, generously dust with powdered sugar and cut into about 1" slices.