Ingredients

CRUST:
1/2 cup margarine or butter, softened
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream

CHERRY-CHOCOLATE FILLING:
1 jar (12 ounces) cherry preserves
1/4 cup orange marmalade
2 cups chopped pecans OR sliced almonds
1/2 cup semi-sweet chocolate chips

PINK GLAZE:
1 cup powdered sugar
1 tablespoon of butter or margarine, softened
1 drop red food color
1-2 tablespoons of milk
1/2 teaspoon almond extract -- OPTIONAL

Directions

CRUST:
Cut 1/2 cup margarine or butter into flour and salt with pastry blender.
Stir in sour cream until soft dough forms. Wrap and refrigerate for at
least 2 hours.
Heat oven to 350 degrees F. Grease cookie sheet. Prepare Cherry-
Chocolate Filling. After filliing has been prepared, remove dough
from refrigerator and divide into 3 equal parts. Refrigerate 2 parts of the dough. Roll one part of the dough into a rectangle (15 inches by 10 inches) on a lightly floured cloth-covered board.
Brush 1 tablespoon of melted margarine or butter lengthwise over about
2/3 of the rectangle of dough. Spread 1/3 of the Cherry-Chocolate filling over only the dough you just spread the margarine or butter on. Roll up tightly, beginning with the side with the filling. Place on cookie sheet, bringing ends together to make a heart shape. Repeat with remaining 2 parts of dough.
Bake about 40 minutes or until light golden brown. Cool 15 minutes. Drizzle with Pink Glaze. Makes 3 strudels--about 9 servings.

Cherry-Chocolate Filling: Mix together all of the ingredients listed above until thoroughly blended.

Pink Glaze: Mix all ingredients listed above adding the milk just until the desired consistency is reached.