Marsha's Apricot Strudel
by Jean Switzer



·         2 Cups Flour

·         1 Cup Butter

·         Dash Salt

·         1 Cup Sour Cream  Mix these together in a food processor and pulse until it comes together - crust is very fragile and moist - may need to chill crust before you divide it.   Divide into 2 balls and chill thoroughly.

On a well floured surface, roll dough (one at a time) out into a 12" square - keeping unused dough in the fridge until ready to use - may choose to use waxed paper or Saran wrap to handle more efficiently. 


·         14 oz Apricot Preserves

·         2/3 Cup Slivered Almonds

·         1 Cup Coconut

Divide filling into 1/2 and put 1/2 on each crust - roll up crusts and seal edges.  Bake on a well greased cookie sheet at 350 degrees for  45 minutes until golden.  Cool thoroughly and cut in desired portions.