Name: Apricot Strudel Recipe
Prep time: 30 min
Cook time: 34 min
Total time: 1 h 4 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, browned or melted, divided; 1/3 cup dried apricots, diced; 1/2 cup orange juice; 1 pound fresh apricots, pitted and quartered or thinly sliced; 1/3 cup brown sugar, light or dark, packed; 1 1/4 teaspoon cinnamon, plus more for dusting, optional; 1/4 teaspoon nutmeg; 1 teaspoon fresh ginger, grated; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 11 sheets phyllo dough, thawed; 1/2 cup nuts, toasted, optional; Powdered sugar for dusting, optional

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If you want to fill your kitchen with the irresistible scent of caramelized fruit and toasted nuts, you have to try this Apricot Strudel! With a shatteringly crisp phyllo crust and a lusciously juicy, warmly spiced apricot filling, this classic treat is destined to become your next baking obsession. Every bite is a joyful balance of sweet-tart fruit, buttery pastry, hints of ginger, and a whisper of cinnamon. Perfect for brunch, dessert, or a cozy afternoon treat, Apricot Strudel delights both fruit lovers and pastry fans alike.

Ingredients You’ll Need

The beauty of Apricot Strudel lies in its harmonious blend of just a few simple ingredients. Each one has a role to play—whether lending crunchy texture, juicy sweetness, or warm spice—so don’t skip or skimp! Here’s what you’ll need and why.

Unsalted butter (½ cup, browned or melted, divided): Browned butter brings a nutty richness that sets this pastry apart from the crowd.
Dried apricots (⅓ cup, diced): These lend chewy, concentrated pops of tart-sweet flavor that punctuate every slice.
Orange juice (½ cup): Used for soaking, it plumps up the dried apricots and infuses them with a citrusy zing.
Fresh apricots (1 pound, pitted and sliced): The star ingredient, offering juicy bursts and vibrant color in every bite.
Brown sugar (⅓ cup, light or dark, packed): Adds warmth and moisture, caramelizing the fruit as it bakes.
Cinnamon (1¼ teaspoon, plus more for dusting): Infuses the strudel with classic, comforting spice.
Nutmeg (¼ teaspoon): A hint of nutmeg deepens the strudel’s complexity.
Fresh ginger (1 teaspoon, grated): Gives the filling a fresh, lively brightness that makes apricot strudel sing.
Salt (½ teaspoon): Essential for balancing the sweetness and intensifying all the flavors.
Vanilla extract (1 teaspoon): Adds fragrant, creamy depth to the fruit filling.
Phyllo dough (11 sheets, thawed): The secret to that crisp, paper-thin exterior—handle with care!
Nuts (½ cup, toasted, optional): Choose your favorites—almonds, walnuts, pecans, or pistachios—for crunch and buttery flavor.
Powdered sugar (for dusting, optional): A light dusting at the end gives your Apricot Strudel that beautiful, bakery-worthy finish.

How to Make Apricot Strudel

Step 1: Soak and Chop Your Dried Apricots

Start by dicing your dried apricots, then plunk them in a bowl along with the orange juice for 20 minutes. This quick soak plumps up the fruit and infuses them with an uplifting citrus note. Once they’re juicy, drain and set them aside—you’ll appreciate those chewy pops later.

Step 2: Toast and Chop the Nuts

If you’re adding nuts (highly recommended!), toast them in a 300 F oven or on the stovetop until fragrant—about 10 minutes in the oven, or a few minutes in a dry skillet. Once cooled, chop them coarsely. This step really amplifies their flavor and brings extra crunch to your Apricot Strudel.

Step 3: Prep the Apricots and Brown the Butter

Wash, pit, and slice your fresh apricots. Depending on their size, quarter or thinly slice them to ensure even cooking. Meanwhile, melt your butter in a skillet over medium heat. For truly next-level flavor, keep going until it browns—watch for amber color, a nutty aroma, and brown bits at the bottom. Once you’re there, quickly transfer the butter to a bowl so it doesn’t burn.

Step 4: Cook the Fruit Filling

Pour two tablespoons of your browned butter back in the skillet and add the sliced apricots, brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Stir everything together and give it about 6–7 minutes on the heat, just until the apricots start to soften. Then, fold in your prepared nuts and soaked dried apricots. Set the filling aside—it needs a few minutes to cool before it meets that delicate phyllo.

Step 5: Layer and Butter the Phyllo

Have your parchment-lined baking sheet and a pastry brush ready! Lay one sheet of phyllo on the paper, brush it with browned butter, and keep repeating—layering and brushing—until all 11 sheets are stacked. Always keep unused phyllo covered with a clean towel to prevent drying.

Step 6: Fill, Fold, and Roll the Strudel

Spoon the slightly cooled filling down the center of the buttery phyllo sheets, leaving a generous two-inch border all around. Fold both short ends over the filling, then gently roll the whole thing up—jelly-roll style—until you have one beautiful log with the seam on the bottom. Try not to roll too tightly; you want to keep those luscious layers intact.

Step 7: Bake to Golden Perfection

Brush the outside of your Apricot Strudel generously with any remaining browned butter. Slide the tray into a preheated 375 F oven and bake for 27–34 minutes. You’re looking for a gorgeous, deeply golden color with flaky, crisp layers. Let it cool on the sheet for at least 15 minutes before slicing—the filling will set perfectly, and the pastry won’t shatter apart.

Step 8: Dust and Serve

Right before you’re ready to serve, generously dust the top with powdered sugar (and a pinch of cinnamon if you’re feeling fancy). Now, slice thick or thin—Apricot Strudel always looks stunning!

How to Serve Apricot Strudel

Garnishes

A classic dusting of powdered sugar is a must for that beautiful snowy finish. For something a little different, try a gentle sprinkle of cinnamon on top for extra warmth, or add a few toasted almond slivers for a pretty, crunchy twist. Edible flowers or a sprig of mint elevates your Apricot Strudel into dinner party territory!

Side Dishes

Apricot Strudel pairs delightfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream—especially while it’s still warm. If you like, serve it alongside crème fraîche, tart Greek yogurt, or a drizzle of honey. For brunch, a platter of assorted fresh berries or a fruit salad makes a gorgeous partnership.

Creative Ways to Present

For a crowd, I love slicing the strudel into bite-sized pieces and stacking them on a rustic wooden board for a relaxed, shareable vibe. Alternately, plate a slab with a ribbon of caramel sauce and a fresh apricot wedge. For the ultimate indulgence, serve individual portions warm in small bowls with ice cream and a sprinkle of toasted nuts.

Make Ahead and Storage

Storing Leftovers

Apricot Strudel is best the day it’s baked, but leftovers will keep beautifully! Store any extra slices in an airtight container at room temperature for up to two days, or in the fridge for up to five days. The crust will soften a little over time, but you can crisp it back up in the oven before serving.

Freezing

Want to enjoy your Apricot Strudel later? Wrap individual slices tightly in plastic wrap, then foil, and store them in the freezer for up to three months. Thaw overnight in the refrigerator, then reheat in the oven to revive that crisp phyllo magic.

Reheating

To bring back the irresistible crispness of your Apricot Strudel, reheat slices in a preheated 300 F oven for 10–15 minutes. Avoid the microwave, which tends to make the pastry soggy. Serve warm, with a fresh dusting of powdered sugar for best results.

FAQs

Can I make Apricot Strudel with other fruits?

Absolutely! If apricots aren’t in season, try using plums, peaches, apples, or pears. The technique remains the same, but the flavor profile changes with each fruit—just keep an eye on juicier fruits, which may need a bit more thickening or a shorter cook time.

How do I keep phyllo dough from tearing or drying out?

Phyllo can be a bit fussy, but the secret is to keep it covered with a clean, damp kitchen towel while you work. Only reveal one sheet at a time as you brush it with butter. If a sheet tears, don’t sweat it—it’s very forgiving once all those buttery layers are stacked!

What are the best nuts to use in Apricot Strudel?

You can’t go wrong with classic almonds, but pecans, hazelnuts, walnuts, or pistachios all work beautifully. Toasting your choice of nuts before adding them elevates their flavor and brings extra crunch. If you need a nut-free version, just leave them out—the strudel is plenty delicious without.

Can I prepare Apricot Strudel ahead of time?

Definitely! You can prepare the fruit filling up to three days in advance and store it in the refrigerator. Assembled, unbaked strudel can be refrigerated for a few hours before baking. For the flakiest pastry, bake right before serving.

What’s the best way to slice Apricot Strudel without it falling apart?

Let your strudel cool for at least 15 minutes after baking. Use a sharp, serrated knife in a gentle sawing motion for clean, attractive slices. Wiping the blade between cuts helps keep each piece neat and showcase those gorgeous layers of fruit and phyllo.

Final Thoughts

There’s nothing quite like serving a homemade Apricot Strudel and basking in the oohs and aahs from family and friends. With its flaky pastry, sweet-tart filling, and hint of spice, this is one timeless treat that always delivers joy. Don’t wait for a special occasion—any day is a good day for Apricot Strudel!