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Ice Cream Strudel PDF Print E-mail

KosherEye Heirloom Recipe

Ingredients:

Dough:
1/2 pint (1 cup) vanilla ice cream
1/2 pound melted butter
2 cups flour
Pinch of salt

Filling:
1 jar of preserves (16-ounces)
Chopped Nuts
Raisins
"Imagination"
Lemon juice and/or rind
Cinnamon

Directions:

To make dough:
Melt the butter. Mix with the ice cream and flour and form into a soft ball. Refrigerate at least one hour.

Divide dough into 4 parts. Roll each into a rectangle—use floured board—and them spread with filling (starting with a "smear" of preserves and sprinkle with remaining ingredients).

Roll up like a jelly-roll and place on greased cookie sheet. Slit each roll (half way down) into serving sized pieces, about 1 1/2-inches apart. Brush tops of rolls with milk and bake about 45 minutes at 375 degrees (preheated oven) or until golden brown.

Notes:

The strudel freezes very well, unbaked, and can be baked unthawed.

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