Apricot Pecan Butter Strudel Recipe - butter

Method

• To prepare dough: Put butter in a medium saucepan and heat slowly over low heat.
• Don't let butter brown.
• Pour hot butter into a large bowl.
• Add in ice cream and stir together till ice cream is melted.
• Mix will look lumpy.
• Add in flour and stir together till flour is incorporated and soft dough forms.
• Cover and chill at least 2 hrs or possibly overnight.
• Chilled dough should feel hard to touch.
• To fill each strudel: Remove dough from refrigerator and divide it into 4 pcs.
• Roll 1 piece of dough between your hands into a small ball.
• Do this quickly so which dough does not soften.
• Press dough into a 1" thick disc.
• Lightly flour rolling surface and roll dough to 12 x 6" rectangle about 1/8" thick.
• Lift and turn dough several times as you roll it so it doesn't stick to rolling surface.
• the 12" side of dough should be facing you.
• Leaving 1/2" edge all around, spread 2 tb of apricot preserves proportionately over dough.
• Sprinkle proportionately with 1/3 c. raisins and 1/4 c. pecans.
• With long side still facing you, roll up strudel.
• Press edges and seam together to seal tightly.
• Repeat with 3 remaining pcs of dough.
• Each strudel strip can be wrapped separately in aluminum foil and frzn at this point for up to 3 months.
• Position oven rack in bottom third of oven.
• Preheat oven to 375 F. Unwrap as many strudel strips as you want to bake.
• Line baking sheet with aluminum foil from frzn strudel.
• Place strudel, seam side down, on baking sheet.
• If baking more than one, place strips 2" apart.
• Bake 35 to 40 min, reversing baking sheet front to back after 25 min to ensure even browning.
• Strudel crust should look golden.
• Cold 10 min on baking sheet.
• Transfer to a wire cooling rack to cold completely.