You'll need a large cookie sheet, parchment paper, pastry brush, pastry hand blender
2 cups all purpose flour
2 teaspoons salt
2 cubes chilled unsalted butter
1 cup sour cream
1 18 oz jar of apricot preserves
1 cup of slices almonds (you can use more if you want)
1 1/2 cups shredded sweet coconut (this can vary, depending on your taste)
1 egg for egg wash + splash of water
water for sealing the strudel
extra flour for rolling out dough
Preheat oven to 350 degrees F.
Cover large cookie sheet with a sheet of parchment paper.
Mix flour and salt with a spoon. Slice butter into 1/4 inch slices and add to flour-salt mixture. Use a hand pastry blender to break up the butter into the flour to make a fine crumble. You want to work quickly with the butter so it doesn't get soft.
Here's a picture of my pastry blender tool. I also use it to make easy egg salad, so if you don't have one in your kitchen, it's a great tool to get.
Then add sour cream and hand mix to form a ball. Don't over stir and don't knead the dough. The warmth of your hands will soften the butter, so handle as little as possible.
Then wrap in plastic or wax paper and refrigerate over night, or at least 4 hours. When you are ready to make your strudel, take the dough out of the refrigerator and let it come to room temp. Heat up the oven to 350 degrees F and set the oven rack midway in the oven.
Cut the ball of dough in half so you can make two strudels which will bake side by side. Start with the first ball of dough to make the first strudel.
Sprinkle flour generously on both sides of your dough and on your work surface and begin to roll out the dough, sprinkling more flour on the top, flipping the dough over, sprinkling more flour on each side as you roll the dough into a rectangle roughly 15" long by 10" wide.
Before spreading the filling onto the dough, you will need to transfer the dough to a piece of parchment paper so it will be easier to handle the strudel. To do this, lay a large piece of parchment paper nearby on your table, and use your rolling pin to wrap the dough loosely around the rolling pin, so you can lift the dough off of the table on the rolling pin....
and unroll it onto the parchment paper.
Now you are ready to put on the fillings.. sort of like making a pizza. Spread half of the jar of apricot preserves gently over the dough using a rubber spatula, staying at least 1" away from the edges.
After the apricot preserves, sprinkle half of the shredded coconut, then half of your almonds over the open strudel. I can get kind of sloppy doing this, but it's OK.
To roll up the strudel, start at the long side, lifting up the edge of the parchment paper to start the roll.
Use your hand to almost finish rolling up the strudel, but then stop and dab some cold water on the visible edge of the dough. See in the picture. The water will help seal the roll.
To close the edge, lift up the parchment paper to bring the dough over the roll. Press gently against the strudel. At the side ends, dab water on the dough and tuck the tail ends under each side of the roll.
Gently lift up the strudel and place it on your prepared parchment paper cookie sheet. Repeat for the second strudel so the two are spaced and ready to bake.
Prepare an egg wash to brush gently over each strudel. For the egg wash: hand wisk an egg plus a tsp of water in a cup until well blended. Dip in soft pastry brush and "paint" strudels generously with the egg wash.
Place in the oven in the middle rack and bake for 1 hour. When you take them out, they may have leaked but don't worry. Let them cool for 3 hours. Then slice in 1" slices and arrange on a platter to serve.
I find that they can keep for several days in a covered container, unrefrigerated. But then they are usually eaten after that, so I really don't know how long they can last........enjoy! Let me know how people liked them!