Apricot Strudel Recipe

Ingredients for Apricot Strudel

• 2 cups chopped dried apricots
• Brown Sugar
• Ground Cinnamon
• Sultana
• Hazelnuts
• Phyllo Pastry
• Nonfat Milk
• Icing sugar, for dusting

How to Make Apricot Strudel

1. Preheat your oven to 200°C (400°F).
2. Lightly grease a baking tray with butter or cooking spray.
3. In a medium bowl, gently combine the chopped apricots, sugar substitute (or sugar), cinnamon, sultanas, and chopped nuts.
4. Lay out the thawed puff pastry sheets. Lightly brush each sheet with milk, then stack them on top of each other.
5. 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.
6. Fold over the shorter sides of the pastry to enclose the filling.
7. Starting from the filled long side edge, tightly roll the strudel into a log, ensuring the seam is sealed.
8. Place the strudel seam-side down on the prepared baking tray.
9. Brush the top of the strudel with the remaining milk.
10. Bake for 25-30 minutes, or until the strudel is golden brown and cooked through.
11. Remove from the oven and let cool slightly before dusting generously with icing sugar.
12. Serve warm or cold. For an extra indulgence, serve with a scoop of vanilla ice cream.