HAZELNUT APRICOT STRUDEL
Did you know that strudel is the German word for whirlpool? The swirling layers of this filled and rolled dessert likely led to its unusual name.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 84mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.
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Raja Sss
[email protected]This recipe is a fail. Don't waste your time.
Katana Muwanga
[email protected]I'm not sure what went wrong, but my strudel turned out terrible. It was a complete disaster.
Maqbool Nawab
[email protected]This strudel is a waste of time and ingredients. Don't bother.
Robert Debibar
[email protected]I would not recommend this recipe. The strudel was a disappointment.
Farzana Amir
[email protected]This strudel is not worth the effort. The pastry was tough and the filling was bland.
Chente Perez
[email protected]The strudel was a bit dry for my taste, but the flavor was good. I think I'll try adding some more butter to the pastry next time.
Supun Rasika
[email protected]I had some trouble getting the strudel to roll up properly, but the end result was still delicious. I'll definitely be trying this recipe again.
Mr.Worldwide
[email protected]This strudel is a bit too sweet for my taste, but I can see why others might enjoy it. The pastry is very good.
rahaf abusaif
[email protected]I'm not a huge fan of apricots, but I really enjoyed this strudel. The hazelnuts add a nice nutty flavor and the pastry is perfectly flaky.
Rahmat Rahmat
[email protected]This strudel is a bit time-consuming to make, but it's worth the effort. The results are simply stunning.
Chelslea Clark
[email protected]I made this strudel for my family and they loved it! It's a great recipe for a special occasion or a weekend treat.
Crystal Ike
[email protected]This is the best strudel I've ever had! The pastry is flaky and buttery, and the filling is sweet and tart. I highly recommend this recipe.
Bir Sing Jio
[email protected]This strudel is absolutely gorgeous! I love the way the hazelnuts and apricots look swirled together in the pastry. It's a real showstopper.
Ethan Mehner
[email protected]I was a little skeptical about the combination of hazelnuts and apricots, but I'm so glad I tried this recipe! The flavors complement each other perfectly and the strudel is incredibly delicious.
Nafisat Olaide
[email protected]This is my new favorite strudel recipe! The hazelnut-apricot filling is so flavorful and the pastry is perfect. I love that it's not too sweet, so I can enjoy it as a snack or dessert.
FF ESPORTS
[email protected]I've never made strudel before, but this recipe was easy to follow and the results were stunning. The strudel was beautiful and delicious, and it disappeared quickly at my brunch party.
Donald Jungell
[email protected]This strudel was a hit at my dinner party! The combination of hazelnuts and apricots was divine, and the pastry was flaky and golden brown. I'll definitely be making this again.