These heart-shaped strudels are a lot easier to make than my grandmothers' apple strudel recipes.
1976 recipe from Betty Crocker
1/2 cup butter, softened
2 cups all-purpose flour
1/2 tsp. salt
1 cup dairy sour cream
3 tbs. butter,melted
Cherry Filling (below)
Pink Glaze (below)
Cut butter into flour and salt with pastry blender. Stir in sour cream until a soft dough forms. Wrap and refrigerate at least 2 hrs.
Heat oven to 350°. Divide dough into 3 parts. Roll 1 part dough into rectangle, 15" x 10", on lightly floured cloth covered board. Refrigerate remaining dough.
Brush butter lengthwise over about 2/3 of rectangle. Gently spread 1/3 of the Cherry Filling over butter. Roll up tightly beginning with fruit side. Place on greased baking sheet, bringing ends together to make a heart shape as pictured. Repeat with remaining 2 parts of dough.
Bake until light golden brown, about 40 minutes. Cool 15 minutes; drizzle with Pink Glaze. Makes 3 strudels.
Mix 1 jar (12 oz.) cherry preserves, 1/4 cup orange marmalade, 2 cups thinly sliced almonds and 1 cup golden raisins.
Mix 1 cup powdered sugar (I would sift it first), 1 to 2 tbsp. milk, 1 tbsp. butter, softened, 1/2 tsp. almond extract and 1 drop red food coloring.
Apparently, the connection between food and Valentine's Day is a long one.
Recipe via Vintage Recipe Cards