Serves: 5
Total Calories: 558
Yield: 40 pieces
Melt butter, mix with ice cream and flour, and form into soft ball. Refrigerate at least 1 hour (overnight if possible).
Divide into 4 parts. Roll each into rectangular sheet on floured surface. Fill with apricot preserves, nuts, and raisins, if desired, and roll like jellyroll.
Place on greased cookie sheet. Slit each roll halfway-down in 10 places. Brush with milk. Bake 45 minutes at 350°.
This Ice Cream Strudel recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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