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
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.