Apricot Walnut Strudel Bites Recipes

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APRICOT WALNUT STRUDEL BITES



Apricot Walnut Strudel Bites image

Provided by Smuckers

Categories     Breakfast

Time 2h30m

Yield 60

Number Of Ingredients 9

1 cup Butter
1 cream cheese
2 1/2 cups all-purpose flour
1 tablespoon Ground cinnamon
1/4 cup Sugar
2 Smucker's® Simply Fruit Apricot Spreadable Fruit
1 1/4 cups raisins
1 1/4 cups chopped walnuts
Powdered sugar

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 image

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

1 cup butter softened
8 ounces cream cheese softened
2 1/2 cups Pillsbury BEST All Purpose Flour divided
1 tablespoon ground cinnamon
1/4 cup sugar
20 ounces Smucker's® Simply Fruit® Apricot Spreadable Fruit
1 1/4 cups raisins
1 1/4 cups chopped walnuts
powdered sugar

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



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.

HAZELNUT APRICOT STRUDEL



Hazelnut Apricot Strudel image

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

1 package (6 ounces) dried apricots, chopped
1/4 cup sugar
1 teaspoon orange peel
1/2 cup orange juice
1/4 cup water
1/3 cup chopped hazelnuts
6 sheets phyllo dough (14-inches x 9-inches)
2 tablespoons butter, melted
1/3 cup graham cracker crumbs (about 5 squares)

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



Apricot Walnut Strudel Bites image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 5 dozen cookies

Number Of Ingredients 9

1 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 1/2 cups Pillsbury BEST® All Purpose Flour, divided
1 tbsp. ground cinnamon
1/4 cup sugar
2 (10 oz.) jars Smucker's® Simply Fruit® Apricot Spreadable Fruit
1 1/4 cups raisins
1 1/4 cups chopped walnuts
Powdered sugar

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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