Moist Walnut & Raisin Strudel
.
Yield
16 servingsPrep
10 minCook
45 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pastry | |||
| 4 | tablespoons |
vanilla ice cream
slightly softened |
|
| ½ | stick |
butter, unsalted
melted and cooled, 4 tablespoons |
|
| ½ | cup |
all-purpose flour
|
|
| For the filling | |||
| ½ | cup |
apricot preserves (jam)
|
*
|
| ⅔ | cup |
walnuts
chopped |
|
| ⅔ | cup |
raisins, seedless
|
|
| 1 | x |
milk
for brushing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pastry: | |||
| 6E+1 | ml |
vanilla ice cream
slightly softened |
|
| 56.5 | g |
butter, unsalted
melted and cooled, 4 tablespoons |
|
| 118 | ml |
all-purpose flour
|
|
| For the filling: | |||
| 118 | ml |
apricot preserves (jam)
|
*
|
| 158 | ml |
walnuts
chopped |
|
| 158 | ml |
raisins, seedless
|
|
| 1 | x |
milk
for brushing |
*
|
Directions
Preheat oven to 350°F.
Stir together ice cream and butter in a large bowl until well combined.
Stir in ½ cup flour until soft dough forms.
Cover hands with flour.
Shape dough into ball, flatten into disk.
Cover with plastic wrap, freeze until dough is firm, 15 to 20 minutes.
Lightly coat baking sheet with cooking spray, or grease with butter, or lay with baking mat.
Roll out dough on well-floured working surface or cutting board to 12 x 16-inch rectangle.
Brush jam over the dough, leaving ½-inch border at edges.
Sprinkle nuts and raisins evenly over the jam.
Starting at 1 long side, roll up dough, jelly roll style.
Tuck ends under to enclose filling.
Place strudel onto prepared sheet.
Using sharp knife, score top of dough into 1-inch sections, then brush with milk.
Bake until golden, 45 to 50 minutes.
Transfer baking sheet onto a wire rack.
Run knife under strudel to loosen from sheet.
Cool completely on baking sheet.
Slice along score marks.
Serve with ice cream or frozen yogurt if desired.
