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Bonne Maman Apricot Strudel

Bonne Maman Apricot Strudel

Bonne Maman Apricot Strudel

1 review


1 refrigerated pie crust

½ cup Bonne Maman Apricot Preserves

¼ cup raisins

¼ cup dried cranberries

¼ cup chopped pitted dates

¼ cup chopped walnuts

¼ teaspoon ground cinnamon, plus extra for garnish


Preheat oven to 400°. Butter a rimmed baking sheet. Roll out pie crust on a floured surface to approx. 16″ square. Spread preserves over pastry, leaving 1″ border on all sides. Sprinkle dried fruit and nuts evenly over preserves. Sprinkle with cinnamon. Fold about 1″ of each pastry side over filling. Starting at bottom, roll up pastry jelly-roll style, enclosing filling. Transfer strudel to prepared baking sheet, seam side down. Sprinkle with additional cinnamon.

Bake strudel until golden brown, about 35 minutes. Cool completely. Cut strudel into 1″ slices.

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