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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 36 |
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When I share this recipe, folks often do a double take when they see ice cream in the pastry! The recipe makes 6 dozen, so you have plenty to both keep and share. Ingredients:
4 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2 cups cold butter, cubed |
2 cups french vanilla ice cream, softened |
confectioners' sugar |
1 can (12 ounces) apricot cake and pastry filling |
1/2 cup golden raisins |
1/2 cup chopped pecans |
cinnamon-sugar |
Directions:
1. In a large bowl, combine the flour and salt; cut in butter until crumble. Add ice cream, tossing with a fork until a ball forms. Refrigerate overnight.
2. Shape dough into six balls. Lightly sprinkle work surface with confectioners' sugar; roll out each ball into a 13-in. x 8-in. rectangle. Spread apricot filling evenly over dough to within 1/2 in. of edges. Top with raisins and pecans; sprinkle with cinnamon-sugar. Roll up jelly-roll style into a tight roll, starting with a long side; pinch seam to seal.
3. Carefully place on three greased baking sheets. Bake at 350° for 25-30 minutes or until lightly browned. Remove to wire racks to cool completely. Cut each roll into 12 slices; sprinkle cut sides with confectioners' sugar. Yield: 6 dozen.
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