Ingredients (for four people):
- 250 g wheat flour
- pinch of salt
- 5 tablespoons sunflower oil
- 1 tablespoon apple cider vinegar
- 130ml water, warm
- 100g chopped almonds
- 4 hands of breadcrumbs
- 700 – 800g apricots
- 50 – 70g brown sugar
- 20g Alsan
- 100g flaked almonds
- 1 tablespoon sugar
- Put flour into a mixing bowl and add salt. Make a hole in the flour in the middle and add vegetable oil, apple cider vinegar and hand-hot water and process quickly to a smooth strudel. The strudel must be smooth, elastic and soft. Divide the dough into two equal portions and form into balls, brush them with a little vegetable oil and let it rest, covered with a clean kitchen towel, for 30 minutes at room temperature.
- Fry chopped almonds in a pan and set aside.
- Wash apricots cut in half and stone. Cut the fruit into quarters and set aside.
- Melt margarine slowly at low heat.
- Spread a dry, clean tablecloth on a large work surface and sprinkle with a little flour. Roll out the strudel dough balls separately with a floured rolling pin. Brush the rolled strudel immediately with half the melted vegetable margarine (Alsan). Spread half of the bread crumbs and apricot pieces on the dough (not on the edges of the dough). Spread the half of brown sugar and the roasted almonds ove the apricots.
- Fold the dough edges, lift the whole dough and gently roll it into a strudel. Use the cloth to gently slide on a lined baking tray, making sure that the dough crust comes to lie down. Do the same with the second ball of dough as described above and fill it with the remaining ingredients.
- Bake both strudels at 180 °C in a preheated oven for about 15 minutes, brush with some melted vegetable margarine and bake until golden brown for another 30 minutes.
- Caramelise flaked almonds with 1 tablespoon sugar over low heat in a pan and spread it on the golden brown baked apricot strudel.
Our tip: Our fruity juicy apricot strudel tastes outstanding with creamy custard!
Recipe by Sophie Mathisz