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Apricot Walnut Strudel Bites

What could possibly be better for a sweet tooth than a bite of fresh, warm strudel filled with apricot, cinnamon, sugar and walnut filling?

Serves 5people
cup butter, softened
oz package cream cheese, softened
2 1/2
cups Pillsbury BEST® All Purpose Flour, divided
tbsp ground cinnamon
cup sugar
jars smucker’s® simply fruit® apricot spreadable fruit
1 1/4
cups raisins
1 1/4
cups chopped walnuts
powdered sugar
Beat butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
Heat oven to 350°F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
Spread each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet.
Bake 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.

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