From:
Bon Appetit, November 1988
DOUGH
2 1/2 cups unbleached flour
1 cup (2 sticks) chilled, unsalted butter, cut in pieces
1 cup sour cream
FILLING
1 1/2 cups sugar
1 tablespoon cinnamon
4 (heaping) tablespoons each of apricot and cherry preserves
3/4 cup (3 oz) pecans, chopped
3/4 cup (3 oz) shredded coconut
3/4 cup (4 oz) dried apricots, chopped
3/4 cup (4 oz) golden raisins
FOR DOUGH:
Place flour in large bowl. Cut in butter until mixture resembles coarse meal. Add sour cream and blend to incorporate.
Gather dough into a ball, cut into 4 pieces, and form each into flat rectangle. Wrap in plastic and refrigerate at least 24 hours. Can be made up to 3 days ahead.
Preheat oven to 350 F. Grease jelly roll pan, or line with Silpat or parchment paper.
FOR FILLING:
Mix sugar with cinnamon in small bowl. Spread 1/4 cup evenly over pastry cloth.
Top with one piece of dough. Sprinkle with 1 tablespoon of cinnamon sugar.
Using covered rolling pin, roll dough out to 11×15 rectangle 1/16th inch thick; sprinkle with cinnamon sugar as needed to prevent sticking.
Spread 2 tablespoons of jam in 2-inch strip along long edge of dough.
Sprinkle with 1/4 each of pecans, coconut, apricots and raisins.
Using pastry cloth as aid, roll dough up lengthwise into cylinder.
Fold ends under. Place strudel on prepared pan seam-side down. Repeat with remaining dough to form 4 strudels. Using sharp knife, score strudel into 1/2 inch thick pieces; do not cut through dough
Sprinkle with any remaining cinnamon sugar. Bake until golden, 30-40 minutes.
Use large spatula to remove whole strudel to rack. Do not separate into pieces until cool.
When cool carefully pick up a large chunk of strudel and carefully break off individual cookies. Store in waxed paper-lined air tight tin. Put waxed paper between layers.
Can be prepared up to one month ahead.