Recipe: Maryland Strudel (using apricot preserves, raisins, and walnuts)

MARYLAND STRUDEL

"Many people tell me that this strudel reminds them of pastry that their grandmother made. The low oven temperature and slow baking produce a delicate color and flaky crust."

FOR THE PASTRY:
8 ounces (2 sticks) unsalted butter, melted
1 cup sour cream
1 tablespoon sugar
2 cups all-purpose flour plus additional for working the dough
FOR THE FILLING:
24 ounces (about 3 cups) apricot preserves, processed until smooth in a blender or food processor
1 1/2 cups golden raisins
1 1/2 cups dark raisins
1 pound walnuts, finely chopped
4 teaspoons ground cinnamon

TO MAKE THE PASTRY:
Mix together the butter, sour cream and sugar in a large bowl. Add the flour and mix just until blended. The dough will look mealy. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 3 hours or overnight.

Preheat the oven to 325 degrees F. Line 2 cookie sheets with a double thickness of cooking parchment paper.

Divide the dough into 4 equal parts. Work with 1 piece of dough at a time, keeping the remaining dough refrigerated. Place the dough on a well-floured surface, knead it briefly, then roll it out into an 8-by-12-inch rectangle. The dough should be thin enough so that you can almost see through it. Keep the surface well-floured to prevent the dough from sticking.

TO ASSEMBLE:
Spread 1/4 of the apricot preserves (about 3/4 cup) over the dough, leaving a 1/2-inch border on all sides. Sprinkle 1/4 of the raisins and walnuts over the preserves and dust with 1 teaspoon of the cinnamon. Fold the exposed edges of the dough inward over the filling to enclose the ends of the filling and roll the dough up tightly, lengthwise, ending with the seam on the bottom. Quickly lift the roll and place it, seam-side down, onto the baking sheet. Repeat the process with the remaining 3 portions of dough and filling. Chill the rolls for about 15 minutes before baking.

Bake in the preheated oven for 45 minutes to 1 hour, or until light golden. While the rolls are still warm, cut each into 10 slices with a serrated knife. The strudel will keep for at least 1 week in the refrigerator, or it can be frozen for up to 3 months.

Makes 40 slices
From: Washington Post Article, Wednesday, June 9, 1999
Adapted from source: Special Desserts by Ann Amernick