Dried-Fruit Strudel with Apricot Preserves

Diane Ives of Pittsburgh, Pennsylvania, writes: "As an epidemiologist who works with older people, I make diet and exercise an important part of my life. I try to eat as healthfully as I can during the workweek, and I stay away from processed foods — I'd rather have something simple and fresh anyway. But on the weekends, when my husband and I entertain, I love to splurge and make desserts. Since they are the first thing people remember about a great dinner, they are definitely worth the effort. The dried-fruit strudel here is a family recipe I learned from my grandfather, but I've simplified it so it can be made quickly with purchased pie crust."

Preparing Time: -
Total Time: -
Served Person: Makes 4 to 6 servings

Nut Dessert Dried Fruit Apricot Jam or Jelly Bon AppÃ©tit Pittsburgh Pennsylvania Peanut Free Soy Free

1/4 teaspoon ground cinnamon
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup chopped walnuts
1/2 cup apricot preserves

Carbohydrate 53 g(18%)
Fat 13 g(20%)
Fiber 2 g(9%)
Protein 2 g(5%)
Saturated Fat 4 g(20%)
Sodium 168 mg(7%)
Calories 326

Preparation Preheat oven to 400Â°F. Butter rimmed baking sheet. Roll out crust on floured surface to thin 16-inch square. Spread all of preserves over pastry, leaving 1-inch plain border. Sprinkle dried fruit and nuts evenly over preserves. Sprinkle with cinnamon. Fold about 1 inch of each pastry side over filling. Starting at bottom, roll up pastry jelly-roll style, enclosing filling. Using large spatula, transfer strudel to prepared baking sheet, seam side down. Bake strudel until golden, about 35 minutes. Cool completely. Cut strudel into 1-inch slices.

Dried-Fruit Strudel with Apricot Preserves

Ingredients

Nutrition facts