Instructions: Cream butter and cream cheese at medium speed of an electric mixer; add flour, beating well. Divide dough into 4 equal portions. Wrap each in plastic wrap, and chill.

Work with 1 portion of dough at a time; keep remaining dough chilled. Sift powdered sugar lightly over work surface. Roll dough into a 12- x 8-inch rectangle.

Combine raisins, preserves, walnuts, brown sugar, and coconut; spread one-fourth of raisin mixture over dough. Roll up jelly-roll fashion, starting at short side. Pinch seams and ends together.

Place roll, seam side down, on an ungreased baking sheet. Repeat procedure with remaining dough and filling mixture.

Bake at 325 F for 55 minutes. Combine 3/4 cup powdered sugar and water, stirring until blended. Drizzle powdered sugar glaze over warm strudels.

Serve warm or at room temperature.

Yield: four 8-inch rolls.

Note: Other flavors of preserves can be substituted for Loganberry preserves.

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