Apricotstrudel Recipes

Steps:

• Cream the flour, butter, and cream cheese into a ball and chill it.
• Divide dough into 4 parts.
• Roll each into a rectangle.
• Spread mixture of apricot preserves, shredded coconut, and chopped nuts.
• Roll up as a jellyroll.
• Put on ungreased cookie sheet and bake 40 minutes at 350 degrees.
• cool and slice.

Steps:

• Preheat oven to 200 degree celcius (180 degree for fan-forced).
• Grease oven tray.
• Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
• Stack pastry sheets, brushing each lightly with milk as you layer them.
• Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
• Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
• Place seam side down on prepared tray.
• Bush strudel with remaining milk.
• Bake uncovered for about 25 minutes or until lightly browned.
• Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.

Steps:

• In a large bowl, combine the flour and salt; cut in butter until crumble. Add ice cream, tossing with a fork until a ball forms. Refrigerate overnight., Shape dough into six balls. Lightly sprinkle work surface with confectioners' sugar; roll out each ball into a 13-in. x 8-in. rectangle. Spread apricot filling evenly over dough to within 1/2 in. of edges. Top with raisins and pecans; sprinkle with cinnamon-sugar. Roll up jelly-roll style into a tight roll, starting with a long side; pinch seam to seal., Carefully place on three greased baking sheets. Bake at 350° for 25-30 minutes or until lightly browned. Remove to wire racks to cool completely. Cut each roll into 12 slices; sprinkle cut sides with confectioners' sugar.

Steps:

• 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 -- .

Steps:

• BEAT butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
• HEAT oven to 350 degrees F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
• SPREAD each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet.
• BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.

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.

Steps:

• Preheat oven to 400°F. Butter rimmed baking sheet. Roll out crust on floured surface to thin 16-inch square. Spread all of preserves over pastry, leaving 1-inch plain border. Sprinkle dried fruit and nuts evenly over preserves. Sprinkle with cinnamon. Fold about 1 inch of each pastry side over filling. Starting at bottom, roll up pastry jelly-roll style, enclosing filling. Using large spatula, transfer strudel to prepared baking sheet, seam side down. Bake strudel until golden, about 35 minutes. Cool completely. Cut strudel into 1-inch slices.

Steps:

• Heat oven to 350 degrees F. Spray a 13x9-inch pan with cooking spray. In medium saucepan, combine apricots and water; simmer, uncovered, over medium-high heat for 25 minutes or until water is absorbed, stirring occasionally. Cool.
• While apricots are simmering, make the crust: Place 2 cups flour, walnuts, and and 3/4 cup powdered sugar in food processor; process until blended and nuts are finely chopped. Add butter; process until mixture resembles coarse crumbs (DO NOT process until mixture becomes smooth). Reserve 1 1/2 cups crumb mixture. Press remaining mixture in bottom of pan.
• Bake for 12 to 15 minutes, or until lightly browned around edges.
• While crust is baking, finish making the filling: Place cooked apricots in same food processor (you do NOT need to wash it first). Add eggs, lemon juice, sugar, 1/3 cup flour and salt; process until blended.
• Pour filling over crust. Sprinkle reserved 1 1/2 cups crumb mixture over the top. Return to oven; bake an additional 25 to 30 minutes, or until filling is set and top is light brown. Cool in pan on wire rack. Cut into bars, and sprinkle with powdered sugar.