- 1 1/4 cups all purpose flour
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 1/2 cup chilled whipping cream
- 2 cups apricot preserves
- 2 cups flaked sweetened coconut
- 2 cups chopped walnuts
- 1 cup raisins
- Using on/off turns, blend first 3 ingredients in processor until moist clumps form. Gather dough into ball; divide in half. Flatten each dough piece into thin rectangle. Wrap in plastic; chill until firm enough to roll, about 15 minutes.
- Preheat oven to 350°F. Roll out 1 dough piece on lightly floured surface to 14×10-inch rectangle. Spread with 1 cup preserves, then sprinkle with 1 cup coconut, 1 cup walnuts and 1/2 cup raisins. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Push ends in to compress log to 12-inch length; seal ends. Transfer strudel to baking sheet, seam side down. Repeat with remaining dough and filling.
- Bake strudels until golden, about 45 minutes. Slide spatula under hot strudels to loosen from sheet. Let cool on sheet. Cut strudels crosswise into 3/4-inch-thick slices. (Store airtight for up to 3 days.)