Serves: 5
Total Calories: 819
Mix sugar, nuts, and cinnamon together and set aside. Soften oleo and cream cheese and mix together; add flour. Mix well. Divide dough in 4 portions. Wrap each in foil and refrigerate overnight. (It can be frozen.)
Next day, roll out one portion at a time thin, but not too thin, on a very lightly floured board. Be sure to flour your rolling pin. Spread a thin layer of apricot preserves very gently and lightly over dough. Sprinkle some of nuts and sugar mixture over this. Roll up like a jelly roll, being very careful not to tear dough. Bake on ungreased cookie sheet in a 325° oven for 45 minutes. The top of strudel should be lightly brown when done. Cut on diagonal while hot, 1-inch pieces. Sprinkle with powdered sugar. When cold, sprinkle again.
This can be stored in foil and frozen for 3 months. When thawed, warm, and sprinkle more sugar.
This Maw Maw’s Apricot Strudel recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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