Filling - make ahead
Prune - One large package pittend prunes. Cover with water and cook till mushy soft. Add some soft cooked apples and sugar to taste.
Apricots - 1 pkg Sunmaid California apricots. Cook until mushy soft. Be careful as they scorch easily if water cooks out. Add some soft cooked apples and sugar to taste.
NOTE (from Lois): I have also used canned apple pie filling. Chop the apple pieces and use the apple and filling.
Strudel
Mix until brumbly. I use my pie cutter.
Dough
Scald milk and set aside to cool to 105 to 110.
Dissolve the yeast in about ¼ cup luke warm water with a sprinkling of sugar and set aside.
Put the sugar and shortening in mixer bowl. Add the milk and 2 eggs (room temp) and mix. Beat on high until small bubbles form. Add the yeas mixture (it should have begun to work). Mix. Add more flour and beat on high speed again until it is bubbly. Add flour until mixture is to stiff for mixer. Change to dough hook or knead with a wooden spoon. If using a spoon, work from the outside of the bowl to center, turning a quarter turn as you work. Add flower slowly to make a soft dough (I never use more than 6 cups). Dough should spring back when pressed with fingers and not sticky.
Place dough in large greased bowl. Cover and let rise until double in bulk.
Set up work space and get pans ready for filling out.
TO SHAPE, spoon out dough rounds (size of a small like) onto floured work space. Flatten dough and place about a small tablespoon of filling on dough. Bring edges together and place in lightly greased pan. (see shaping options below)
Brush top with melted butter and top with a scant teaspoon of strudel.
Place pan in warm place to rise and go to the next pan. When first pan is ready bake. Bake at 375 degrees for about 20 minutes or until golden brown.
Cool and enjoy.
This recipe makes about 4 ½ to 5 dozen.
Shaping options:
NOTE: