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Receta Apricot Sour Cream Strudel
by Global Cookbook

Apricot Sour Cream Strudel
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  Raciónes: 12

Ingredientes

  • 1/2 c. Butter or possibly margarine, softened
  • 1 c. Lowfat sour cream
  • 2 c. Flour
  • 1 can (12 ounce) Apricot cake pastry and dessert filling
  • 1/4 c. Sugar
  • 1/2 c. Pecans, minced
  • 1 tsp Lemon peel, grated

Direcciones

  1. Heat butter. For dough, combine butter and lowfat sour cream, blending well. Stir in flour to make a soft dough. (It's easiest to work mix dough with fingers.) Turn out onto lightly floured surface. Knead into ball. Wrap tightly and refrigeratethoroughly. Combine apricot filling, sugar, pecans and lemon peel; mix thoroughly. Preheat oven to 375 . Divide dough into thirds. Keep portions not being used in refrigerator.
  2. Roll 1/3 of dough into rectangle with melted butter. Spread even with 1/2 c apricot filling. Roll up, beginning at wide side. Place roll on cookie sheet. Cut into 1 inch strips, but don't pull apart. Bake 20-25 min. Cut slices apart to remove to wire racks. Dust with powdered sugar.
  3. Cold. Repeat.
  4. Makes 42.