Description
Delight your taste buds with this delectable Apricot Strudel recipe. A perfect combination of sweet apricots, warm spices, and flaky phyllo pastry, this dessert is sure to impress your guests.
Ingredients
For the Filling:
- 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
For Assembly:
- Powdered sugar for dusting, optional
Instructions
- Thaw the Phyllo Dough: Thaw the phyllo dough in the refrigerator overnight or according to package instructions. Allow it to sit at room temperature for 45 minutes before using.
- Prepare the Filling: Dice dried apricots and soak in orange juice. Toast and chop nuts. Brown butter in a skillet, then cook fresh apricots with sugar, spices, and nuts until soft. Set aside to cool.
- Assemble the Strudel: Preheat oven to 375°F. Layer phyllo sheets, brushing each with melted butter. Spread filling, roll up, and place seam-side down on a baking sheet. Bake for 27-34 minutes until golden brown.
- Finish and Serve: Dust strudel with powdered sugar before serving.
Notes
- Nuts: Toasting is recommended for enhanced flavor. Almonds, pecans, hazelnuts, walnuts, or pistachios can be used.
- Fresh Apricots: Substitute with plums, peaches, apples, or pears.
- Nut Allergy: Omit nuts if needed.
- Thawing Phyllo Dough: Follow package instructions for optimal results.
- Storage: Best served fresh, store leftovers in an airtight container.
- Reheating: Reheat in the oven at 300°F for 10-15 minutes to crisp up the pastry.
- Prep Time: 30 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 254 kcal
- Sugar: 15g
- Sodium: 222mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0.4g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 24mg
