Apricot Strudel Sticks Recipes

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STRUDEL STICKS



Strudel Sticks image

"I like to prepare these pretty fruit- and coconut-filled pastries ahead and freeze them until needed," relates Louise Holmes of Winchester, Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 pastries (10 serving each).

Number Of Ingredients 12

1 cup cold butter, cubed
2 cups all-purpose flour
1/2 cup sour cream
1 egg, separated
1 cup peach or apricot preserves, divided
30 vanilla wafers, crushed
1/2 cup sweetened shredded coconut
20 pecan halves
GLAZE:
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract
2 to 3 teaspoons 2% milk

Steps:

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough. Divide in half; wrap in plastic. Refrigerate several hours or overnight. , On a floured surface, roll each portion of dough into a 12-in. square. Spread with preserves. Combine crushed wafers and coconut; sprinkle over preserves. , Roll up jelly-roll style; seal seam. Place seam side down on a greased baking sheet. Cut widthwise with a sharp knife three-fourths of the way through dough every 1 in. Beat egg white until foamy; brush over pastry. Place a pecan half on each slice. , Bake at 350° for 25-30 minutes or until golden brown. Combine the confectioner's sugar, vanilla and enough milk to achieve desired consistence; drizzle over pastries.

Nutrition Facts : Calories 241 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 124mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT STRUDEL



Apricot Strudel image

This is from the Diabetes Australia The Diabetes Cookbook and is in response to a request for diabetic recipes with nuts. Times are estimated.

Provided by ImPat

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

825 g apricots (slices canned in natural juice, drained)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
3/4 cup sultana (120 grams)
1/4 cup hazelnuts (35 grams, roasted and finely chopped)
6 sheets phyllo pastry
1 tablespoon nonfat milk
1 tablespoon icing sugar

Steps:

  • Preheat oven to 200 degree celcius (180 degree for fan-forced).
  • Grease oven tray.
  • Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
  • Stack pastry sheets, brushing each lightly with milk as you layer them.
  • Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
  • Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
  • Place seam side down on prepared tray.
  • Bush strudel with remaining milk.
  • Bake uncovered for about 25 minutes or until lightly browned.
  • Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.

APRICOT STRUDEL STICKS



Apricot Strudel Sticks image

When I share this recipe, folks often do a double take when they see ice cream in the pastry! The recipe makes 6 dozen, so you have plenty to both keep and share.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 dozen.

Number Of Ingredients 9

4 cups all-purpose flour
1/4 teaspoon salt
2 cups cold butter, cubed
2 cups French vanilla ice cream, softened
Confectioners' sugar
1 can (12 ounces) apricot cake and pastry filling
1/2 cup golden raisins
1/2 cup chopped pecans
Cinnamon-sugar

Steps:

  • In a large bowl, combine the flour and salt; cut in butter until crumble. Add ice cream, tossing with a fork until a ball forms. Refrigerate overnight., Shape dough into six balls. Lightly sprinkle work surface with confectioners' sugar; roll out each ball into a 13-in. x 8-in. rectangle. Spread apricot filling evenly over dough to within 1/2 in. of edges. Top with raisins and pecans; sprinkle with cinnamon-sugar. Roll up jelly-roll style into a tight roll, starting with a long side; pinch seam to seal., Carefully place on three greased baking sheets. Bake at 350° for 25-30 minutes or until lightly browned. Remove to wire racks to cool completely. Cut each roll into 12 slices; sprinkle cut sides with confectioners' sugar.

Nutrition Facts : Calories 193 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 132mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

STRUDEL STICKS



Strudel Sticks image

These take a bit of time to make but are good. They can also be prepared and frozen until ready to use.

Provided by RecipeNut

Categories     Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 11

1 cup cold butter
2 cups all-purpose flour
1/2 cup sour cream
1 egg, separated
1 cup peaches or 1 cup apricot preserves, divided
30 vanilla wafers, crushed
1/2 cup flaked coconut
20 pecan halves
1/2 cup confectioners' sugar
2 teaspoons milk (up to 3 teaspoons)
1/8 teaspoon vanilla extract

Steps:

  • n a bowl, cut butter into flour until mixture resembles coarse crumbs.
  • Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough.
  • Divide in half; wrap in plastic wrap.
  • Refrigerate several hours or overnight.
  • On a floured surface, roll each portion of dough into a 12" square.
  • Spread with preserves.
  • Combine crushed wafers and coconut; sprinkle over preserves.
  • Roll up jelly-roll fashion; seal seam.
  • Place seam-side down on a greased baking sheet.
  • Cut widthwise with a sharp knife 3/4 of the way through dough every 1".
  • Beat egg white until foamy; brush over pastry.
  • Place a pecan half on each slice.
  • Bake at 350°F for 25-30 minutes or until golden brown.
  • Combine glaze ingredients; drizzle over pastries.

Nutrition Facts : Calories 219.4, Fat 14.2, SaturatedFat 7.8, Cholesterol 37.6, Sodium 104.7, Carbohydrate 21.1, Fiber 0.9, Sugar 4.6, Protein 2.6

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