1 c. butter
1 c. sour cream
1 can pie filling, pre-thickened
2 c. flour

Soften butter and blend with sour cream. Mix in flour thoroughly with hands (or fork). Form a ball, dredge in flour, REFRIGERATE OVERNIGHT.

Cut dough in half. Roll each half into a 16x10 rectangle. Spread 1/2 can pie filling down the middle of each strudel. Fold in ends and then the sides. Sides should overlap on top. Place on greased cookie sheet and make slits across top. Bake at 350 degrees for 45-55 minutes. Frost while warm with basic buttercream frosting. Freezes well!