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.