Apricot Strudel
Created by ImPat on October 24, 2014
- Servings: 6
- Prep Time: 20m
- Cook Time: 25m
- Recipe #15068
Ingredients
- 825 grams apricot slices (canned slices in natural juice, drained)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup sultanas (120 grams)
- 35 grams hazelnuts (roasted and finely chopped, 1/4 cup)
- 6 sheets (114 grams) phyllo pastry
- 1 tablespoon fat-free milk
- 1 tablespoon icing sugar
How to Make
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Step 1: Preheat oven to 200 degree celcius (180 degree for fan-forced).
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Step 2: Grease oven tray.
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Step 3: Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
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Step 4: Stack pastry sheets, brushing each lightly with milk as you layer them.
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Step 5: Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
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Step 6: Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
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Step 7: Place seam side down on prepared tray.
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Step 8: Bush strudel with remaining milk.
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Step 9: Bake uncovered for about 25 minutes or until lightly browned.
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Step 10: Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.
Nutritional Facts
- Serving Size: 1 (171.6 g)
- Calories 202.3
- Total Fat - 4.7 g
- Saturated Fat - 0.6 g
- Cholesterol - 0.1 mg
- Sodium - 93.4 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 3.3 g
- Sugars - 8.4 g
- Protein - 2.7 g
- Calcium - 31.2 mg
- Iron - 1.3 mg
- Vitamin C - 29.9 mg
- Thiamin - 0.1 mg