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Austrian Marillenstrudel – Apricotstrudel
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 30 min
- Yield
- 6.00 - slices, serving(s)
Categories
- Dessert
Cuisine
- Austrian
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Austrian Marillenstrudel - Apricotstrudel brings together 1 sheet puff pastry (about 200g), 500 g sweet not too soft apricots (cored and cubed), 75 g butter in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 sheet puff pastry (about 200g)
- 500 g sweet not too soft apricots (cored and cubed)
- 75 g butter
- 60 g breadcrumbs
- 60 g hazelnuts (ground)
- 60 g brown sugar
- 1/2 teaspoon cinnamon (ground)
- 1 vanilla bean (scraped)
- 10 ml milk for pastry dough
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Instructions
Melt butter in a pan and add breadcrumbs, ground hazelnuts and sugar.
Stir until mixture is lightly toasted and fragrant.
Take from heat and add cinnamon and vanilla bean scrapings.Stir until evenly distributed.
Place sheet of puff pastry on non stick paper and place on a baking tray.
Brush sides of pastry with milk, this will help to stick the pastry sheets together later.
Place apricot cubes on 2/3 of the pastry, leave sides free.
Sprinkle bread crumb/nut/sugar mixture over apricots.
Fold in pastry sides and start to roll dough into strudel-shape.
Press seam of dough firmly together so the strudel is closed on all sides.
Brush surface with milk and let strudel bake at 180°C for about 20 minutes until lightly brown.
Sprinkle with powdered sugar and enjoy luke warm with whipped cream and/or vanilla ice cream -- .
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