Strudel

Dough:
1 cup (2 sticks) butter, softened
8 ounces cream cheese, softened
2 cups all-purpose flour

Filling:
3 cups apricot preserves
3/4 cup shredded coconut
1 1/2 cups chopped walnuts
1 cup granulated sugar mixed with 3 teaspoons cinnamon
3/4 cup golden raisins
confectioners sugar for dusting and rolling

NOTE: The dough may be frozen in three balls. The baked slices can also be frozen without confectioners sugar on top.

Dough: Mix dough ingredients together in bowl and knead into smooth dough. Separate into three balls. Cover and refrigerate overnight or for a few hours.

Roll 1 ball of dough onto lightly floured and confectioners sugared surface. Roll into circle. Spread each circle generously with 1 cup apricot preserves. Sprinkle with 1/4 cup shredded coconut. Spread 1/2 cup chopped walnuts over top. Sprinkle with 1/3 cup cinnamon-sugar mixture. Top with 1/4 cup golden raisins. Roll from one side into a log. Pinch ends together. Bake at 350 degrees F for 20 minutes or until top is lightly golden. Do not over-bake (the top looks light).

Remove from oven and lightly slice 1/4 inch crosswise only on the top of the loaf. Wait 15 minutes and slice through. Let cool completely.

Dust with confectioners sugar.

Yield: 3 strudels, each cut into 12 slices