1/2 c. unsalted butter
2 c. all purpose flour
1/4 tsp. salt
1 c. dairy sour cream
1 (10 oz.) jar apricot jam (use homemade if you have on hand)
1 c. shredded coconut
2/3 c. finely chopped nuts (pecans or walnuts)

Mix first 4 ingredients as for pie crust. Let stand overnight in refrigerator.

Next day, let stand at room temperature. Divide dough into 2 parts, and on lightly floured board, roll each half into rectangle about 15 x 7 inches. Combine rest of ingredients and spread over the dough. Lap over until dough is about 15 x 3 inches. (Does not roll easily as it is a rich dough - fold over carefully.) Place seam side down on baking sheet.

Bake at 350 degrees for 1 hour. Remove from oven; cool 10 minutes. Sprinkle with confectioners sugar. Cut in 1/2 inch slices. Yields 2 strudels.

NOTE: I have frozen the baked strudel and it keeps very well. It is nice to have on hand for unexpected drop-ins or drop-outs.