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Strudel, Apricot Shortcut (D, TNT)
Source: Joan Nathan's "The Foods of Israel Today"
Yield: 2 strudels, 12 slices each

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

For the Filling:
1-1/2 cups good-quality apricot jam (I made this twice and the second time I used sweet orange marmalade, both great)
1/4 cup sugar
Grated zest of 1 lemon (with the orange marmalade, I substituted orange zest)
1 cup ground pecans (I used almonds with the orange)
1/2 cup unsweetened shredded coconut
Confectioners' sugar

Pulse in the food processor to crumbly the flour, salt, butter and baking powder. Add the sour cream and egg yolk and pulse to smooth.

With floured hands, gather up the dough from the processor, make a ball, cover with plastic wrap and refrigerate for at least 2 hours or up to 1 week.

Divide the dough in 2 equal parts, sprinkle flour on your hands and roll out 1 piece of dough to a 10"x14" rectangle. Spread half of the apricot or orange jam over the dough leaving a 1" border on all sides. Sprinkle on 2 tablespoons of the sugar, half of the grated zest, 1/2 cup of the nuts and 1/4 cup of the coconut. Carefully roll up the strudel from the long end. With the seam side down, fold the ends under. Using a knife tip, make a 1/2" puncture every 2" on top of the roll. Repeat with the second dough.

Wrap in plastic wrap and place on a flat, even surface in the freezer until it freezes. Defrost for 2 hours before baking. [Editor's note: It may also be baked without freezing.]

Place the strudels on a greased baking sheet and bake on the middle rack of a 350°F preheated oven for 35 minutes or until the crust is golden and firm. Let sit a few minutes and cut into 2" slices. Sprinkle with confectioners' sugar.

Poster's Notes:
First, thank you Joan Rundo for recommending this wonderful book. I got it at the library and then bought it (Well worth the $40.00). I read every page of Israeli culinary history and wonderful recipes and have already prepared several of the recipes, glad to recommend several so far if anyone want to know.

Joan Nathan states that this was Lili Sharon's signature dessert and that the PM bit into a piece of the cake and said, "My wife is beautiful, clever, soft and gentle. She is my best friend and she has made our house a home. I can beautifully describe the taste of the food made by Lili, but how to do it only Lili knows."

Posted by Elena Eder

Nutritional Info Per Serving: N/A