KosherEye Heirloom Recipe
1/2 pint (1 cup) vanilla ice cream
1/2 pound melted butter
2 cups flour
Pinch of salt
1 jar of preserves (16-ounces)
Lemon juice and/or rind
To make dough:
Melt the butter. Mix with the ice cream and flour and form into a soft ball. Refrigerate at least one hour.
Divide dough into 4 parts. Roll each into a rectangle—use floured board—and them spread with filling (starting with a "smear" of preserves and sprinkle with remaining ingredients).
Roll up like a jelly-roll and place on greased cookie sheet. Slit each roll (half way down) into serving sized pieces, about 1 1/2-inches apart. Brush tops of rolls with milk and bake about 45 minutes at 375 degrees (preheated oven) or until golden brown.
The strudel freezes very well, unbaked, and can be baked unthawed.