Blueberry Strudel

Blueberry Strudel

1/2 lb. butter

2 1/2 C. flour

1 C. sour cream

2 C. blueberry jam

6 T. fine bread crumbs

3/4 C. nuts chopped

3/4 C. coconut flakes

In a food processor, combine the flour and butter together, until it looks like fine crumbs. Add sour cream and mix well. Divide dough into 4 pieces, form into logs about 7 inches long. Refrigerate overnight.

Roll dough into rectangles, about 10 x 14 inches. Spread thinly with blueberry jam.

Mix together bread crumbs, nuts and coconut, sprinkle over jam. Roll up in jellyroll fashion.

Bake at 350° F. for 50 – 60 minutes. Cool and cut diagonally about 1 inch wide.

Makes 48 pieces.


Leave a Reply

Your email address will not be published. Required fields are marked *