Shelly's Recipe

FRUIT ROLL

Category: Desserts

1 cup butter, softened
2 cups flour
1/2 cup sour cream
1 egg, separated
Vanilla wafers, crushed to 1 cup, about 30
1/2 cup flaked coconut
1 (6 1/4 oz) pkg pecan halves
Confectioners sugar glaze
1 1/3 cups peach or apricot preserves

In a medium bowl, cut butter into flour with a pastry blender until crumbly. Combine sour cream and egg yolk; blend into flour mixture to form soft dough. Divide dough into 4 equal portions; wrap each separately and refrigerate several hours or overnight.

Set aside 48 pecan halves; chop remaining. Combine with wafer crumbs and coconut; set aside.

On a well-floured pastry cloth, roll one portion of chilled dough into 12 inch square. Spread 1/3 cup preserves; sprinkle with 1/2 cup wafer crumbs and place on an ungreased baking sheet. Cut roll 3/4 of the way through into 1 inch intervals, making 12 sections. Repeat with remaining dough, preserves and crumb mixture.

Brush rolls with beaten egg white. Bake at 350 for 35-40 minutes; cool on a wire rack. Drizzed with confectioners sugar glaze. Top each section with a pecan half.

NOTE: Can be prepared ahead and frozen.