00\u00b0F. To make the strudel cake, mix the remaining butter
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
Cut as pie crust.
Add 1 cup sour cream.
Divide into 2 parts. Roll out to about 12 x 10-inches.
Spread with apricot jam, coconut and chopped nuts.
Roll as jelly roll.
Repeat with remaining dough.
Bake 1 hour at 350\u00b0.
Cream the flour, butter, and cream cheese into a ball and chill it.
Divide dough into 4 parts.
Roll each into a rectangle.
Spread mixture of apricot preserves, shredded coconut, and chopped nuts.
Roll up as a jellyroll.
Put on ungreased cookie sheet and bake 40 minutes at 350 degrees.
cool and slice.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
ou layer them.
Spread apricot mix over pastry, leaving a
00b0F
To assemble the strudel, 1/4 cup chips into
nife, cut slits across the strudel in a diagonal pattern.
ell closed.
Place the strudel on a greased baking tray
t time of baking, place strudel on a cookie sheet covered
br>Just before serving the strudel, sprinkle it with confectioners' sugar
Place the apricots and apricot nectar in a small saucepan
Strudel Dough.
Sift flour onto
Preheat oven to 180\u00b0C Grate apples.
Add chopped apricots, custard powder, cinnamon and mixed spice. Stir to combine. Add blueberries. Stir again.
Lay filo pastry in a baking dish. Fold in half. Spread filling mix down one side. Carefully fold the strudel. Lightly brush the top of pastry with milk. Bake for 15-15 minutes, or until golden brown. If pastry begins to brown too fast, lower the heat a little.
Remove from oven and dust with icing sugar. Serve with yoghurt or reduced-fat ice cream.
br>Mix orange marmalade and apricot jam together.
Topping:.
Combine
flour,
sour
cream and butter in mixing bowl. Blend well, cover;
chill
at
least 1 hour.
Roll out chilled dough, one fourth at a time to a 13 x 6-inch rectangle on well floured surface.
Spread
1/2
cup preserves along one 13-inch side to the width
of
1
1/2-inches.
Sprinkle
with 1/4 cup coconut and
2 tablespoons nuts.
Starting with 13-inch side, roll up jelly
roll fashion.
Seal edges and ends.
Place seam side down on
ungreased cookie
sheet.
Use
same
method for ...
Mix
first
7 ingredients well and divide into 3 parts. Roll out
dough\tin pie shape.
Spread with apricot preserves and orange mixture.
Sprinkle on coconut, pecans, raisins and sugar/cinnamon
mixture.
Roll
up jelly roll fashion, tucking ends
under
securely.
Place
the 3 rolls on a greased cookie sheet.
Drizzle
top
with\ta
little oil and sprinkle on sugar/cinnamon.
Score the rolls
with sharp knife.
Bake at 350\u00b0 for 30 to 35 minutes.
Cut up while still hot.
Roll dough out and spread apricot preserves, walnuts, white raisins, sugar and cinnamon. Roll like a jellyroll and brush melted butter over top.
Sprinkle with cinnamon and sugar.
Bake at 350\u00b0 for 40 minutes.
This cake recipe calls for half high-gluten flour and half apple fiber.
You can turn virtually any cake recipe into a source of soluble fiber simply by replacing half the flour with the apple fiber.
Spoon a bit of apricot preserves over the cake as a topping.
if desired, by doubling dough recipe.).
Bake st 350 degrees