Apricot-Walnut Strudel Cookies
Tender sour cream pastry rolled with apricot jam, walnuts, and raisins into elegant strudel cookies. These make-ahead sweets are perfect for holiday cookie trays.
YIELD
36 servingsPREP
30 minCOOK
45 minREADY
1 daysThese sophisticated cookies combine the flaky tenderness of strudel with the convenience of slice-and-bake treats.
Rich sour cream dough gets rolled thin, spread with apricot jam, and sprinkled with crunchy walnuts and sweet raisins before being rolled jelly-roll style.
Partial slicing before baking creates pretty individual cookies that pull apart easily after they’re golden and crisp.
Pro Tips
- Chill overnight: The dough needs time to firm up for easy rolling
- Soften slightly: Let chilled dough rest 10 minutes before rolling to prevent cracking
- Roll thin: Less than ⅛ inch ensures the cookies bake through evenly
- Score before baking: Cutting halfway through makes clean breaks after baking
- Cool completely before separating: This prevents the cookies from crumbling
Variations
- Use raspberry or cherry preserves instead of apricot
- Swap pecans or almonds for the walnuts
- Add a pinch of cinnamon to the filling for extra warmth
Ingredients
Directions
With an electric mixer on medium speed, blend the sour crem and butter until smooth, about 2 minutes. Add the flour and salt and blend until the dough comes together, about 30 seconds.
Form the dough into 2 disks, wrap in plastic and chill overnight.
Remove the dough from the refrigerator and let soften slightly, for about 10 minutes. Preheat oven to 350℉ (180℃) F, with a rack in the middle. Lightly grease a baking sheet.
On a lightly floured surface, roll out each disk to a circle about 9 to 10 inches in diameter and less than ⅛ inch thick.
Prepare the Filling:
Spread ⅓ cup apricot jam over the surface of 1 disk, leaving a ¼ inch border around the edges. Sprinkle ⅓ cup of the walnuts, 1 tablespoon of the raisins and 1 tablespoon of the golden raisins over the jam.
Roll up the dough jelly-roll fashion, pinching the ends together. Carefully lift the roll with your hands and transfer to the baking sheet. With a sharp knife, slice the roll halfway through into about 12 sections.
Repeat the procedure with the remaining dough and filling.
Bake for 40 to 45 minutes, or until golden brown. Cool on the baking sheet for 5 minutes. Cut the slices through; cool completely on the sheet. Store in an airtight container for up to 1 week or freeze for several months.
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