Ingredients for Apricot Strudel
- 1 (15 ounce) can apricots, drained and chopped
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup sultana raisins
- 1/4 cup chopped hazelnuts
- 2 sheets puff pastry, thawed
- 2 tablespoons nonfat milk
- 1/4 cup icing sugar
- butter or cooking spray, for greasing
- vanilla ice cream, for serving (optional)
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How to Make Apricot Strudel
- Preheat your oven to 200°C (400°F).
- Lightly grease a baking tray with butter or cooking spray.
- In a medium bowl, gently combine the chopped apricots, sugar substitute (or sugar), cinnamon, sultanas, and chopped nuts.
- Lay out the thawed puff pastry sheets. Lightly brush each sheet with milk, then stack them on top of each other.
- Spread the apricot mixture evenly over the pastry, leaving a 5cm (2-inch) border at the edges of the shorter sides and a 2cm (3/4-inch) border along one of the longer sides.
- Fold over the shorter sides of the pastry to enclose the filling.
- Starting from the filled long side edge, tightly roll the strudel into a log, ensuring the seam is sealed.
- Place the strudel seam-side down on the prepared baking tray.
- Brush the top of the strudel with the remaining milk.
- Bake for 25-30 minutes, or until the strudel is golden brown and cooked through.
- Remove from the oven and let cool slightly before dusting generously with icing sugar.
- Serve warm or cold. For an extra indulgence, serve with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
134g
Fat
3g
Carbs
17g
