Dried-Fruit Strudel with Apricot Preserves

• 1 refrigerated pie crust (half of 15-ounce package), room temperature
• 1/2 cup apricot preserves
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/4 cup chopped pitted dates
• 1/4 cup chopped walnuts
• 1/4 teaspoon ground cinnamon

1. Preheat oven to 400F.
2. Butter rimmed baking sheet.
3. Roll out crust on floured surface to thin 16-inch square.
4. Spread all of preserves over pastry, leaving 1-inch plain border.
5. Sprinkle dried fruit and nuts evenly over preserves.
6. Sprinkle with cinnamon.
7. Fold about 1 inch of each pastry side over filling.
8. Starting at bottom, roll up pastry jelly-roll style, enclosing filling.
9. Using large spatula, transfer strudel to prepared baking sheet, seam side down.
10. Bake strudel until golden, about 35 minutes.
11. Cool completely.
12. Cut strudel into 1-inch slices.

crust, apricot preserves, raisins, cranberries, dates, walnuts, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/dried-fruit-strudel-with-apricot-preserves-109805 (may not work)