| Total: | 1 hr 40 min |
| Prep: | 1 hr |
| Cook: | 40 min |
| Yield: | 5 dozen cookies |
Ingredients
- 1 cup butter, softened
- 1 (8 oz.) pkg. cream cheese, softened
- 2 1/2 cups Pillsbury BEST® All Purpose Flour, divided
- 1 tbsp. ground cinnamon
- 1/4 cup sugar
- 2 (10 oz.) jars Smucker’s® Simply Fruit® Apricot Spreadable Fruit
- 1 1/4 cups raisins
- 1 1/4 cups chopped walnuts
- Powdered sugar
Instructions
- BEAT butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
- HEAT oven to 350 degrees F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
- SPREAD each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet.
- BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 92 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 12 mg |
| Sodium | 15 mg |
Reviews
Easy to make, tastes great. Enjoyed by all at annual business party.
FYI…allergy to walnuts. Used pecans, followed all other directions. Had roomful of happy co-workers.
Annie, Fremont, CA
FYI…allergy to walnuts. Used pecans, followed all other directions. Had roomful of happy co-workers.
Annie, Fremont, CA