APRICOT WALNUT STRUDEL BITES
Steps:
- 1. BEAT butter and cream cheese together in medium bowl with mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
- 2. HEAT oven to 350°F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
- 3. SPREAD each circle with 2 tablespoons fruit spread, a sprinkle of cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into log shape, seam side down and tuck ends under. Place strudels 3 inches apart on baking sheet.
- 4. BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.
APRICOT WALNUT STRUDEL BITES
Apricot Walnut Strudel Bites With Butter, Cream Cheese, Pillsbury Best All Purpose Flour, Ground Cinnamon, Sugar, Smucker's® Simply Fruit® Apricot Spreadable Fruit, Raisins, Chopped Walnuts, Powdered Sugar
Provided by Smucker's
Categories Desserts
Time 1h40m
Number Of Ingredients 9
Steps:
- BEAT butter and cream cheese together in medium bowl with mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
- SPREAD each circle with two tablespoons fruit spread, sprinkle with cinnamon sugar mixture, two tablespoons raisins and two tablespoons walnuts. Roll filled circle into log shape, seam side down and tuck ends under. Place strudels inches apart on baking sheet.
- HEAT oven to 350°F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
- BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.
Nutrition Facts : Calories 140 calories, Carbohydrate 7 grams, Cholesterol 25 milligrams, Fat 12 grams, Fiber 1 grams, Protein 1 grams, SaturatedFat 6 grams, Sodium 70 milligrams, Sugar 5 grams
APRICOT STRUDEL
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
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.
HAZELNUT APRICOT STRUDEL
Did you know that strudel is the German word for whirlpool? The swirling layers of this filled and rolled dessert likely led to its unusual name.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the apricots, sugar and peel. Stir in orange juice and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until juice is absorbed, stirring occasionally. Remove from the heat and cool to room temperature. Set aside 1 tablespoon nuts; toast remaining nuts. Stir into apricot mixture., Place one sheet of phyllo dough on a work surface; brush with butter and sprinkle with 1 tablespoon of crumbs. Repeat with 5 more sheets of phyllo; brushing each layer with butter and sprinkling with crumbs. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Carefully spread filling along one long edge to within 2 in. of edges. Fold the two short sides over filling. Roll up jelly-roll style, starting with a long side. , Place seam side down on a greased baking sheet. Brush top with butter and score top lightly every 1-1/2 in. Sprinkle with reserved nuts. , Bake at 375° for 15 minutes or until golden brown. Cool on a wire rack. Slice at scored marks.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 84mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.
APRICOT WALNUT STRUDEL BITES
Provided by Food Network
Categories dessert
Time 1h40m
Yield 5 dozen cookies
Number Of Ingredients 9
Steps:
- BEAT butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
- HEAT oven to 350 degrees F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
- SPREAD each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet.
- BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.
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