Apricot Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg apricot (s), (apricot) pitted
- 5 tablespoons sugar, or more
- 1 packet vanilla sugar
- 0.5 ½ lemon (s), juice it
- 1 pinch cinnamon
- 1 tablespoon rum
- 60 g butter
- 120 g breadcrumbs
- 30 g butter, liquid, for brushin
- some fat, for the shape
- some powdered sugar to sprinkle with
- 1 pack strudel sheets, finished product (20 g), for 2 strudel
Print Recipe
Pin Recipe Instructions
- Quarter or sixth the apricots depending on the size. Mix the sugar, vanilla sugar, lemon juice, cinnamon and rum in a bowl. Possibly increase the amount of sugar for sour fruits.
- Preheat the oven to 200 ° C.
- Melt 60 g butter in a pan, add the breadcrumbs and brown them lightly golden yellow. Allow to cool slightly.
- Spread the strudel pastry on a tea towel. Use a brush to apply a little liquid butter between the 2 sheets of pastry. Spread half of the butter crumbs on half the surface of the dough. Place half of the apricots on top. Pour some of the apricot juice over it. Fold in the sides and roll a swirl. Do the same with the second strudel dough. Grease a suitable shape and carefully place both strudel in it. Brush again with liquid butter and bake at 200 ° C for 25-30 minutes.
- Sprinkle with powdered sugar before serving.
- The apricot strudel can be eaten warm and cold.
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