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Apricot Strudel Sticks Recipe

When I share this recipe, folks often do a double take when they see ice cream in the pastry! The recipe makes 6 dozen, so you have plenty to both keep and share.

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Apricot Strudel Sticks Recipe

Prep: 25 min. + chilling Bake: 25 min. + cooling

Yield: 36 Servings

25 25 50

Ingredients

4 cups all-purpose flour
1/4 teaspoon salt
2 cups cold butter, cubed
2 cups French vanilla ice cream, softened
Confectioners' sugar
1 can (12 ounces) apricot cake and pastry filling
1/2 cup golden raisins
1/2 cup chopped pecans
Cinnamon-sugar

Directions

In a large bowl, combine the flour and salt; cut in butter until crumble. Add ice cream, tossing with a fork until a ball forms. Refrigerate overnight.
Shape dough into six balls. Lightly sprinkle work surface with confectioners' sugar; roll out each ball into a 13-in. x 8-in. rectangle. Spread apricot filling evenly over dough to within 1/2 in. of edges. Top with raisins and pecans; sprinkle with cinnamon-sugar. Roll up jelly-roll style into a tight roll, starting with a long side; pinch seam to seal.
Carefully place on three greased baking sheets. Bake at 350° for 25-30 minutes or until lightly browned. Remove to wire racks to cool completely. Cut each roll into 12 slices; sprinkle cut sides with confectioners' sugar. Yield: 6 dozen.

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutritional Facts 1 serving (2 each) equals 193 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 132 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Apricot Strudel Sticks in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p90