FriendsEAT New York

DRIED FRUIT STRUDEL WITH APRICOT PRESERVES

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Reference:

Bon App�tit, August 2004 Diane Ives Pittsburgh, PA Too Busy to Cook?

Prep:

Active time: 45 min Start to finish: 4 hr (includes cooling)

Servings:

Makes 4 to 6 servings.

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Submitted by:

Foodie

Ingredients

refrigerated pie crust (half of 15-ounce package), room temperature

1/2

cup apricot preserves

1/4

cup raisins

1/4

cup dried cranberries

1/4

cup chopped pitted dates

1/4

cup chopped walnuts

1/4

tsp ground cinnamon

Directions

Preheat oven to 400°F. Butter rimmed baking sheet. Roll out crust on floured surface to thin 16-inch square. Spread all of preserves over pastry, leaving 1-inch plain border. Sprinkle dried fruit and nuts evenly over preserves. Sprinkle with cinnamon. Fold about 1 inch of each pastry side over filling. Starting at bottom, roll up pastry jelly-roll style, enclosing filling. Using large spatula, transfer strudel to prepared baking sheet, seam side down. Bake strudel until golden, about 35 minutes. Cool completely. Cut strudel into 1-inch slices.

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