Hazelnut Apricot Strudel Recipes

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HAZELNUT APRICOT STRUDEL

Did you know that strudel is the German word for whirlpool? The swirling layers of this filled and rolled dessert likely led to its unusual name.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 9



Hazelnut Apricot Strudel image

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.

Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 84mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.

1 package (6 ounces) dried apricots, chopped
1/4 cup sugar
1 teaspoon orange peel
1/2 cup orange juice
1/4 cup water
1/3 cup chopped hazelnuts
6 sheets phyllo dough (14-inches x 9-inches)
2 tablespoons butter, melted
1/3 cup graham cracker crumbs (about 5 squares)

APRICOT STRUDEL

This is from the Diabetes Australia The Diabetes Cookbook and is in response to a request for diabetic recipes with nuts. Times are estimated.

Provided by ImPat

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Apricot Strudel image

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.

825 g apricots (slices canned in natural juice, drained)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
3/4 cup sultana (120 grams)
1/4 cup hazelnuts (35 grams, roasted and finely chopped)
6 sheets phyllo pastry
1 tablespoon nonfat milk
1 tablespoon icing sugar

APRICOT STRUDEL

Make and share this Apricot Strudel recipe from Food.com.

Provided by cocinera

Categories     Dessert

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6



Apricot Strudel image

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.

1 cup butter or 1 cup margarine
8 ounces cream cheese
2 1/4 cups flour
18 ounces apricot preserves
1 cup shredded coconut
1 cup chopped nuts (I prefer pecans)

APRICOT WALNUT STRUDEL BITES

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 5 dozen cookies

Number Of Ingredients 9



Apricot Walnut Strudel Bites image

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.

1 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 1/2 cups Pillsbury BEST® All Purpose Flour, divided
1 tbsp. ground cinnamon
1/4 cup sugar
2 (10 oz.) jars Smucker's® Simply Fruit® Apricot Spreadable Fruit
1 1/4 cups raisins
1 1/4 cups chopped walnuts
Powdered sugar

APRICOT HAZELNUT TORTE

Husband Gerry and I, married 36 years, love it when our children and grandchildren visit. One cake that gets "oohs" and "aahs" from the family every time is this luscious torte. It's as light as a feather and tastes heavenly. Plus, it looks so beautiful, it's perfect for special occasions.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12-14 servings.

Number Of Ingredients 13



Apricot Hazelnut Torte image

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside. , In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside., In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture. , Spread batter evenly into prepared pans. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots. , Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator.

Nutrition Facts :

4 eggs, separated
1 cup ground hazelnuts
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons water
1 teaspoon vanilla extract
1 cup sugar, divided
2 cups heavy whipping cream
1/4 cup confectioners' sugar
2/3 cup pureed canned apricots
1/2 cup apricot jam, warmed
Whipped cream, sliced apricots and whole or chopped hazelnuts, optional

APRICOT & HAZELNUT STUFFING

Fantastic as part of your Christmas lunch - so much more than just a stuffing for the turkey

Provided by Good Food team

Categories     Dinner, Side dish

Time 45m

Yield Makes about 16 balls

Number Of Ingredients 9



Apricot & hazelnut stuffing image

Steps:

  • Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
  • Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.

Nutrition Facts : Calories 124 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium

2 large onions, chopped
50g butter
50g hazelnut, roughly chopped
140g ready-to-eat dried apricots, chopped
175g fresh white breadcrumbs
20g pack parsley, chopped
finely grated zest of 1 lemon
1 egg, beaten
olive oil, for drizzling

DRIED-FRUIT STRUDEL WITH APRICOT PRESERVES

Provided by Diane Ives

Categories     Nut     Dessert     Dried Fruit     Apricot     Jam or Jelly     Bon Appétit     Pittsburgh     Pennsylvania     Peanut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 7



Dried-Fruit Strudel with Apricot Preserves image

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.

1 refrigerated pie crust (half of 15-ounce package), room temperature
1/2 cup apricot preserves
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup chopped pitted dates
1/4 cup chopped walnuts
1/4 teaspoon ground cinnamon

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