Recipe (english)

Apricot strudel

Apricot strudel

Apricot strudel is the Austrian designation for apricot strudel. It is best to leave the strudel dough in the packaging for about 20 minutes so that it does not dry out so quickly in the air and becomes brittle. For the filling put vanilla pudding powder in a small bowl. Add the soft wheat semolina and sugar and mix with the vanilla pudding powder. Stir the mixture with a little milk until there are no lumps left. Bring the rest of the milk to the boil in a small saucepan. Stir the mixed vanilla pudding powder into the boiling milk with a whisk and simmer until the vanilla pudding thickens. Pour the pudding into a porcelain bowl and allow to cool slightly. Stir cream fraiche and low-fat quark into the vanilla pudding and season with unsweetened vanilla powder and finely grated lemon zest of an untreated organic lemon. Stir a fresh organic egg of medium size into the vanilla cream. Place half a can of apricots (approx. 240 g) in a sieve and drain well. Cut the apricots into narrow strips and weigh the sunflower seeds. Preheat the oven to 200° and line a baking tray with baking paper. Put the butter in a small butter pan and melt at a low temperature. Allow the butter to cool slightly. Place two strudel plates of dough measuring approx. 40 x 40 cm on top of each other on a clean tea towel. Spread the filling on 2/3 of the strudel dough. Leave the upper third of the strudel dough free. On the right and left sides also leave an approx. 2 cm wide margin free. Cover the filling with the apricot strips and sprinkle with sunflower seeds. Place the left and right sides over the filling and roll up the apricot strudel as firmly as possible using the tea towel. To do this, always lift the tea towel a little and roll up the apricot strudel towards the free surface. Place the apricot strudel on the baking tray with the seam downwards. Using a pastry brush, spread the butter on the apricot strudel until the strudel is covered with butter all over. Spread the rest of the butter gradually on the apricot strudel during baking. Place the baking tray on the middle shelf in the preheated oven. Bake the apricot strudel at 200° for about 40 minutes until it starts to brown, as shown in the picture above. Let the apricot strudel cool slightly on the baking tray. Freshly baked, the apricot strudel is crispy, but still tastes very good the next day, although the strudel dough then becomes soft.

Servings: 12, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
208 kcal
25 g
7 g
11 g

(C)opyright by Marions Kochbuch