Bernice'S Dried And Candied Fruit Strudel

• For the filling
• 1 pound pitted prunes (small size if available)
• 1 pound dried apricots
• 6-8 ounces each: Glaceed (also called "glazed" or "fruitcake") fruits: green cherries, red cherries, orange peel, lemon peel, pineapple
• 8 ounces good plum jam
• 8 ounces good apricot jam
• 1 small bag of baker's flake coconut - use as much or as little (none) as you like
• 8 ounces toasted pecans, chopped finely
• For the strudel assembly
• 1 package Filo Leaves
• 1 stick salted butter
• Whiskey
• Powdered Sugar

1. Grind all of the fruits into a large mixing bowl through the medium die of the meat grinder or mince well in a food processor with the chopping blade. If you have one, the grinder attachment on a KitchenAid mixer would, of course work well, too.
2. Add in the well chopped pecans and the coconut, together with all of the plum jam and half of the apricot jam.
3. Smush the ingredients up well with your hands (food service gloves are helpful) to combine everything thoroughly. If the mixture is at all crumbly and does not stick together well, you will want to add more of the apricot jam. It depends on how much coconut you put in and also on how moist your apricots and prunes were to begin with. You don't want the mixture to be too moist - about the consistency of meatloaf is perfect. You will be surprised when you taste this filling to find that the glaceed fruits have completely melded in with the other flavors and that the filling is very fruity, sweet, and tart with just a very slight hint of bitterness from the citrus peel.
4. TO COMPOSE THE STRUDEL: Lay out a full sheet of filo and brush with a little butter. With the short side of the filo at the bottom, randomly and unevenly sprinkle bits (about a teaspoon or so each) of filling all over the filo sheet up to about 2-3 inches from the top. Starting at the bottom, roll the filling into the filo. The idea is that when you have completely rolled up a sheet with filling, there will be places where the filo is in between the filling from the "level" above. At first, in some places there is filling and some places there is just empty dough. By the time you have rolled the whole sheet, you should have a solidly filled roll that is about 1-2 inches in diameter. Wrap the unfilled filo at the top around the roll and secure with it with a brush of butter. Brush the roll with more butter on the outside and set it aside on a baking sheet until you have rolled up all of the filling this way.
5. Bake the rolls in a 350 degree oven until the filo is golden brown. Remove the baking sheets from the oven and run a spatula under the strudel to loosen it from the sheet. Allow the strudel to cool thoroughly and then cut it in 1" pieces. Store in a parchment lined tin or plastic container in layers , with parchment between each layer. Dust each layer lightly with powdered sugar.
6. Blot a folded up white paper towel with whiskey and get it nice and damp, but not at all dripping. Place this in your tin or plastic container to help keep the strudel fresh and soft (although it is really good even when it gets a little hard).
7. When well sealed in a tin, strudel will keep for at least 6 months.

filling, prunes, apricots, also, apricot, coconut, pecans, leaves, butter, whiskey, powdered sugar

Taken from food52.com/recipes/4152-bernice-s-dried-and-candied-fruit-strudel (may not work)