Strudel, Apricot Shortcut
Recipe archives for the Jewish Food Mailing List
Ingredients
- 2 cups all purpose, unbleached flour
- Dash salt
- 3/4 cup (1-1/2 sticks) unsalted butter
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 large egg yolk
- 1-1/2 cups good-quality apricot jam
- 1/4 cup sugar
- Grated zest of 1 lemon
- 1 cup ground pecans
- 1/2 cup unsweetened shredded coconut
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