Apricot Strudel
Ingredients
Ingredients for 10 Servings
- Basic strudel dough or ready-made dough
- 3⅓ lbs 1.5 kg Apricots
- 10.5 oz 300 g Sponge cake crumbs
- 2 oz 60 g Pistachio nuts, chopped
- 3.5 oz 100 g Almond slivers
- 3.5 oz 100 g Breadcrumbs
- ½ cup 120 g Confectioner’s sugar
- 7 tbsp 10 cl Apricot brandy
- 7 tbsp 100 g Butter, melted
- Confectioner’s sugar for dusting
- Flour for the work surface
Instructions
- Preheat oven to 350 °F (180 °C).
- Prepare the strudel dough according to the basic recipe.
- Blanch the apricots, shock them in ice water, and peel.
- Pit the apricots and cut them into slices.
- Mix with almond slivers, pistachios, cake crumbs, confectioner’s sugar, and breadcrumbs.
- Flavor with apricot brandy.
- Lay a cloth on the work surface and flour evenly.
- Lightly flour the dough as well and place on the cloth.
- With a rolling pin, roll the dough out as thinly as possible.
- Then slide both hands under the dough, palms down, and slowly stretch it in all directions, until it’s so thin that you could read a newspaper through it.
- Be very careful not to tear the dough.
- Saturate the dough with ¾ of the butter.
- Lay the filling on the dough in a strip.
- With the help of the cloth, fold the dough over the filling and then fold around once.
- Cut off extra.
- Place the strudel with the seam down on a buttered baking sheet and brush with the rest of the butter.
- Bake for about 35 minutes.
- Dust with confectioner’s sugar and serve while still warm.
Notes / Tips / Wine Advice:
If you are serving this strudel as dessert, muscatel sabayon and vanilla ice cream make an ideal, delicious addition.
