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.
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