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Apricot Strudel Sticks

 Apricot Strudel Sticks
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.
36 ServingsPrep: 25 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 4 cups King Arthur Unbleached 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.

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Apricot Strudel Sticks (continued)

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.