Apricot Strudel - flour

Method

• Mix together flour, sour cream, and butter. Chill dough for one hour, then divide into four equal parts. Take one part and place on a floured surface. Roll out into a rectangle. Spread each rectangle with 1/4 cup each of apricot preserves, coconut, and pecans. Fold dough over and seal all edges securely. Bake for 19 to 20 minutes at 450 degrees.
• I have either dusted each strudel with powdered sugar or drizzled them with a powder sugar glaze. Either way is great!
• Note: You can use peach preserves if that is your preference.