1 cup sour cream
1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1 (18-ounce) jar pineapple preserves
1 (18-ounce) jar strawberry preserves
Coconut, raisins, and chopped nuts
Confectioners’ sugar, for garnish
In a medium bowl mix the sour cream, butter, and flour. Blend well. Chill overnight.
Preheat the oven to 350 degrees. Grease 2 cookie sheets. Set aside.
Divide the chilled dough into 4 equal parts. Roll out one dough portion very thin on a floured pastry cloth. (Keep the dough that is not being rolled in the refrigerator.) Spread a small amount of both preserves on the dough. Do not spread too much or get too close to the edges of the dough. Sprinkle with coconut, raisins, and nuts. Fold in each short end and roll the dough tightly. Make sure the seam is on the bottom. Repeat the process with the 3 remaining dough pieces. Bake on the prepared cookie sheet 40 minutes. Remove from the oven and slice immediately. Sprinkle with confectioners’ sugar when cool.
Makes 4 strudels, about 25 to 30 servings
Patsy Goodman, Queen Tat Pat
Red Hat Lacers,
Chula Vista, California