Dried-Fruit Strudel with Apricot Preserves Recipe

Dried-Fruit Strudel with Apricot Preserves Recipe

  • 1 refrigerated pie crust (half of 15-ounce package), room temperature
  • 1/2 cup apricot preserves
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pitted dates
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon ground cinnamon
  1. Preheat oven to 400°F. Butter rimmed baking sheet. Roll out crust on floured surface to thin 16-inch square. Spread all of preserves over pastry, leaving 1-inch plain border. Sprinkle dried fruit and nuts evenly over preserves. Sprinkle with cinnamon. Fold about 1 inch of each pastry side over filling. Starting at bottom, roll up pastry jelly-roll style, enclosing filling. Using large spatula, transfer strudel to prepared baking sheet, seam side down. Bake strudel until golden, about 35 minutes. Cool completely. Cut strudel into 1-inch slices.
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