1 cup of fresh heavy cream
1 tablespoon of lime juice
1 cup of unsalted butter at room temperature
2 1/2 cups of all-purpose flour
1 pinch of salt
2 cups of damson jelly or other preferred flavor
1/2 cup of grated coconut
250g of black currants, seeds removed, chopped
1 cup of raisins
1 tablespoon of ground cinnamon
1/2 cup of apricot kernels
1 cup of fresh heavy cream
1 tablespoon of lime juice
1 cup of unsalted butter at room temperature
2 1/2 cups of all-purpose flour
1 pinch of salt
2 cups of damson jelly or other preferred flavor
1/2 cup of grated coconut
250g of black currants, seeds removed, chopped
1 cup of raisins
1 tablespoon of ground cinnamon
1/2 cup of apricot kernels
Mix the heavy cream with lime juice and stir well
Mix the butter with heavy cream and flour and salt
Mix well
Divide the dough into three parts
Place in refrigerator until firm, for about 30 minutes
For one part, mix jelly, coconut, currants, raisins, cinnamon, and apricot kernels
Place in a baking dish and let it rise
Let it cool
Remove from refrigerator and open each piece of dough into a rectangle, 30x20cm, spreading half the filling over each piece
Wrap like a roly-poly
Place on trays and bake in preheated oven at 200°C for about 45 minutes
Serve warm or reheat slightly to serve
Yield: 3 strudels with 10 slices each.
