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wrap dough & chill
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cut into portions
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roll up filling
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tuck under ends
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on pan, ready to bake
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baked ~ filling leaked
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cut off cooled leaked filling
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slice off the end (treat for the cook)
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about 1" slices
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This was my absolute favorite baked treat when I was a child in the 1950's! I make it now, from my mother's recipe, especially during the Holidays. ** It makes 4 big logs, but you can cut the recipe in half. The logs will keep in the refrigerator or freezer, too, if you don't want to serve all of them at one time **
Mom's Old-Fashioned APRICOT COCONUT STRUDEL BITES * cream cheese dough
2 cups flour...................................................................................2 sticks real butter (softened)
8 oz. cream cheese, softened..................................................1 ( 8-12 oz) jar apricot preserves
1 cup small (almost finely) chopped nuts (walnuts or pecans are best)
1 cup golden raisins....................................................................1/2 - 3/4 cup flaked coconut
about 2-3 TB milk or cream......................................................powdered sugar
***
Preheat oven to 350. Line baking sheets with parchment paper.
Beat the butter and cream cheese together with your electric mixer; then gradually add the flour ~ beating until well blended.. Roll into a ball; wrap in saran and refrigerate at least an hour (or overnight) (dough will keep for days in the refrigerator).
Divide dough into 4 parts; Roll one part into a rectangle about 12x14” thick (I use a lightly floured silicon mat). Carefully spread the jam over the rectangle (best to beat it a little with a fork, so it's easier to spread). Evenly sprinkle 1/4 of the coconut, nuts and raisins over the jam. Carefully roll rectangle up lengthwise and place on baking sheet. (If you use a silicon mat, you can move the mat to the baking sheet and slide the log off).
Bake about 30 minutes (until just barely golden brown) ~ brush with the milk and bake for another 5 minutes. Cool and sprinkle with powdered sugar. Slice into 1" to 1-1/2” slices. (Logs can be frozen unsliced, after baking ~ keep about 3 months in freezer)
NOTE: If the filling leaks during baking, DON'T PANIC! After the logs cool on the pan, you can slice the cooled leakage next to the logs and it will come right up. It's a yummy reward for the cook!
Mom's Old-Fashioned APRICOT COCONUT STRUDEL BITES * cream cheese dough
2 cups flour...................................................................................2 sticks real butter (softened)
8 oz. cream cheese, softened..................................................1 ( 8-12 oz) jar apricot preserves
1 cup small (almost finely) chopped nuts (walnuts or pecans are best)
1 cup golden raisins....................................................................1/2 - 3/4 cup flaked coconut
about 2-3 TB milk or cream......................................................powdered sugar
***
Preheat oven to 350. Line baking sheets with parchment paper.
Beat the butter and cream cheese together with your electric mixer; then gradually add the flour ~ beating until well blended.. Roll into a ball; wrap in saran and refrigerate at least an hour (or overnight) (dough will keep for days in the refrigerator).
Divide dough into 4 parts; Roll one part into a rectangle about 12x14” thick (I use a lightly floured silicon mat). Carefully spread the jam over the rectangle (best to beat it a little with a fork, so it's easier to spread). Evenly sprinkle 1/4 of the coconut, nuts and raisins over the jam. Carefully roll rectangle up lengthwise and place on baking sheet. (If you use a silicon mat, you can move the mat to the baking sheet and slide the log off).
Bake about 30 minutes (until just barely golden brown) ~ brush with the milk and bake for another 5 minutes. Cool and sprinkle with powdered sugar. Slice into 1" to 1-1/2” slices. (Logs can be frozen unsliced, after baking ~ keep about 3 months in freezer)
NOTE: If the filling leaks during baking, DON'T PANIC! After the logs cool on the pan, you can slice the cooled leakage next to the logs and it will come right up. It's a yummy reward for the cook!
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