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Individual Fruit Strudel

by Sally Bernstein

Makes 65 1" pieces



4 oz. cream cheese, room temperature
2 sticks butter, room temperature
8 oz. sour cream
5-5 ½ cups pre-sifted, all purpose flour


14 oz. strawberry preserves
14 oz. apricot preserves
6 oz. flake coconut
2 cups raisins
8 oz. pecans
granulated sugar

Mix dough ingredients together in a bowl until it is no longer sticky. Wrap in saran wrap and refrigerator overnight.

When ready to use, cut dough into ¼. Roll out on floured board until very thin. Place filling ingredients on dough using 1 preserve for 2 sections of the dough, the other preserves for the remaining 2 sections of dough. Sprinkle with coconut, raisins and pecans.

Roll dough tightly, enclosing the sides envelope style. Place seam side down on a greased cookie sheet and sprinkle with granulated sugar. Score into 1” pieces before baking.

Bake 350° 45 minutes, or until brown. Cool completely then cut through and separate.

The strudel can be made in advance and frozen.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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