Prep Time 60m
Cook Time 40m
Ready Time 150m
Yield 60 cookies


Ingredients
  • 1 cup butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour, divided
  • 1 tablespoon ground cinnamon
  • 1/4 cup sugar
  • 2 (10 oz.) jars Smucker's® Simply Fruit® Apricot Spreadable Fruit
  • 1 1/4 cups raisins
  • 1 1/4 cups chopped walnuts
  • Powdered sugar
Preparation Directions
  • Step 1Beat butter and cream cheese together in medium bowl with mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
  • Step 2Spread each circle with two tablespoons fruit spread, sprinkle with cinnamon sugar mixture, two tablespoons raisins and two tablespoons walnuts. Roll filled circle into log shape, seam side down and tuck ends under. Place strudels inches apart on baking sheet.
  • Step 3Heat oven to 350°F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
  • Step 4Bake 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.
doughboy doughboy

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