Ingredients
825 gram can apricot slices in natural syrup, drained
2 tablespoon brown sugar
1 teaspoon ground cinnamon
3/4 cup (120g) sultanas
1/4 cup (35g) roasted hazelnuts, chopped finely
6 sheets fillo pastry
1 tablespoon non-fat milk
1 tablespoon icing sugar, to serve
ice-cream, to serve
Method
1. Preheat oven to 200°C (180°C fan-forced).
2. Grease an oven tray.
3. In a medium size bowl, combine apricots, sugar, cinnamon, sultanas and nuts.
4. Stack pastry sheets, brushing each lightly with milk as you layer.
5. Spread apricot mixture over pastry, leaving 5cm space at edge of both short sides and 2cm at edge of one long side.
6. Fold short sides over; starting from filled long-side edge, roll strudel to enclose filling.
7. Place seam-side down on tray. Brush with remaining milk.
8. Bake strudel, uncovered, for about 25 minutes, or until browned lightly.
9. Dust strudel with icing sugar before serving, warm or cold, with ice-cream, if desired.
Not suitable to freeze. Not suitable to microwave.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
