A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Apricot Strudel
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 2/3 cup flour
1/4 teaspoon salt
1 tablespoon vinegar
2 tablespoons sunflower oil
1 egg, slightly beaten
1/4 cup warm water
1/4 cup granulated sugar
1/2 cup brown sugar, packed
2 tablespoons cornstarch
1 1/2 tablespoon ground cinnamon
5 1/2 cups apricots, sliced
1 1/2 tablespoon lemon juice
1/2 cup butter, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon butter (divided)
1/8 cup sliced almonds or sanding sugar
directions
Preheat oven to 400 degrees F.
In medium bowl, mix flour, salt, vinegar, oil and egg. Add water; mix. Knead until dough is smooth. Place in a bowl. Cover and set aside for one hour.
Mix sugars, cornstarch and cinnamon. On a floured pastry cloth, roll dough to a 12x8 inch rectangle. Spread apricots over dough; sprinkle lemon juice, and sugar mixture. Dot with 2 tablespoons of butter.
Using pastry cloth to lift pastry, roll the dough like a jelly roll. Seal the edges. Place on a greased cookie sheet.
Bake at 400 degrees F for 35 minutes. Mix honey and 1 teas butter, spread on crust. Sprinkle sliced almonds or sanding sugar over top. Bake 10 minutes longer.
added by
ilovetocook23
nutrition data
374 calories, 18 grams fat, 50 grams carbohydrates, 6 grams protein per serving.
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