0 recipes from contoocook and beyond


2=l/4 cups flour
l cup sour cream
l cup butter, softened
2 cups peach preserves
l cup flaked coconut
8 tbsps. finely chopped walnuts
In large mixing bowl combine flour, sour cream & butter; blend well. Cover; chill at least l hr. Roll out dough, l/4th at a time, to a l2x8″ rectangle on a well floured surface. Spread with l/2 cup preserves to within l’ of edges. Sprinkle with l/4 cup coconut and 2 tbsps. walnuts. Starting with l2″ side, roll up jelly roll fashion. Seal edges and ends. Place seam side down on ungreased cookie sheet. Repeat with remaining dough to make 4 rolls. Bake at 450 for l8 to 20 mins. Cool. Sprinkle with confectioners sugar. Cut into slices.
Tip: Keep a baked roll of strudel in the freezer foer coffee guests. It will thaw aquickly after slicing. Pillsburys Best

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