Apricot Strudel Recipes

HAZELNUT APRICOT STRUDEL

Steps:

• In a small saucepan, combine the apricots, sugar and peel. Stir in orange juice and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until juice is absorbed, stirring occasionally. Remove from the heat and cool to room temperature. Set aside 1 tablespoon nuts; toast remaining nuts. Stir into apricot mixture., Place one sheet of phyllo dough on a work surface; brush with butter and sprinkle with 1 tablespoon of crumbs. Repeat with 5 more sheets of phyllo; brushing each layer with butter and sprinkling with crumbs. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Carefully spread filling along one long edge to within 2 in. of edges. Fold the two short sides over filling. Roll up jelly-roll style, starting with a long side. , Place seam side down on a greased baking sheet. Brush top with butter and score top lightly every 1-1/2 in. Sprinkle with reserved nuts. , Bake at 375° for 15 minutes or until golden brown. Cool on a wire rack. Slice at scored marks.

APRICOT STRUDEL

Steps:

• Cream the flour, butter, and cream cheese into a ball and chill it.
• Divide dough into 4 parts.
• Roll each into a rectangle.
• Spread mixture of apricot preserves, shredded coconut, and chopped nuts.
• Roll up as a jellyroll.
• Put on ungreased cookie sheet and bake 40 minutes at 350 degrees.
• cool and slice.

APRICOT WALNUT STRUDEL BITES

Steps:

• BEAT butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
• HEAT oven to 350 degrees F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
• SPREAD each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet.
• BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.

APRICOT STRUDEL

Steps:

• Preheat oven to 200 degree celcius (180 degree for fan-forced).
• Grease oven tray.
• Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
• Stack pastry sheets, brushing each lightly with milk as you layer them.
• Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
• Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
• Place seam side down on prepared tray.
• Bush strudel with remaining milk.
• Bake uncovered for about 25 minutes or until lightly browned.
• Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.