Apricot Streudel
June 20th, 2012
I don’t know much about streudel. But maybe my German heritage was squirming around and needed some streudel? What? Whatever the case, out of nowhere I decided to go for it.
To the best of my knowledge, streudel basically means some fruit (or something else) rolled up in thin layers of dough and baked. So, being that I am married to a Greek, and obviously have a 12 boxes of Filo dough in my freezer at all times, I decided that my thin layers of dough would in fact be Filo. And because I learned how to handle Filo dough from my dear mother-in-law, the only thing I know to do with them is to layer them with melted butter. But I am pretty sure it is hard to do better than that anyways.
So I just went about layering the Filo as is I was getting ready to make Spanikopita or Bougatsa, only I filled it with sweet and tart apricots. The crispy, buttery, sweet, tart result was absolutely wonderful and summery and whole lot easier than baking a pie. (nothing against pie)
I have a feeling there is going to be a whole lot of streudel on the Summer recipe lineup.
To make the streudel:
Melt your butter and slice your apricots and toss them with the sugar, flour and cinnamon.
Set up your work station with your prepared sheet pan, your thawed filo dough and your apricots.
Layer the filo with melted butter, 1 sheet one way, and then two sheets the other way:
Fill with the apricot mixture.
Roll the Apricots in the filo like you were rolling a spring roll. Ignore my man hands.
Tuck the ends under.
Brush the outside of the streudel with melted butter and bake the streudel for 30 minutes.
Remove when the fruit is soft and the streudel is golden brown. Probably some will leek out the ends- but that is ok.
Let cool slightly and then sprinkle with powdered sugar.
Slice and serve.
Recipe: Apricot Streudel
Ingredients
- -1 stick butter
- -8 apricots
- -1 package filo dough
- -¼ cup sugar
- -2 Tbs flour
- -pinch cinnamon
Instructions
- 1. Preheat the oven to 400 degrees, prepare a sheet pan with a silpat or parchment paper.
- 2. In a small pan, melt the stick of butter over low heat. Set aside.
- 3. Slice the apricots into thin wedges and set them in a bowl.
- 4. Sprinkle the apricots with sugar, the flour and the cinnamon, gently toss everything to coat.
- 5. Lay a single sheet of filo down in the pan. Brush the sheet with butter.
- 6. Then lay two sheets of filo dough in the opposite direction, overlapping. Brush them with butter.
- 7. Continue this process of 1 sheet/2 sheets until you have 8 layers of filo dough.
- 8. Spread the apricots out on the filo dough in a line.
- 9. Pull the filo dough up and over the apricots and then roll it like a spring roll until the edge of the filo dough is tucked under the streudel.
- 10. Tuck the ends under. Brush the whole outside of the streudel generously with the rest of the melted butter.
- 11. Bake the streudel at 400 degrees for 30 minutes or until the fruit is soft and the pastry is golden brown.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
Hello there! Love the blog and wonderful mouth-watering photography, but as a German I felt the need to let you know that it’s called a STRUDEL (not streudel) Wrong spelling but 100% correct baking :-)
1:02 am on June 20th, 2012
I’ve been eying fresh apricots in the store lately. This looks like a great use for them!
5:55 am on June 20th, 2012
LOL!!! Thanks Jessica!!
7:46 am on June 20th, 2012
mouthwatering and delicious Heather!!
I’ve eaten strudel, but never made it….I think I need to give it a go!
7:51 am on June 20th, 2012
OMG.
Heather Christo.
I love you, and so does my German heritage :) seriously though, this sounds amazing and i love that you used apricots! they’re delicious but i always end up with too many!
8:10 am on June 20th, 2012
Thanks Cheryl! You know what- it was so easy to make!!!
8:16 am on June 20th, 2012
Well streudel me timbers! Wait, that’s not right. Will you feed me?
8:16 am on June 20th, 2012
Ha! Do you love that I spelled strudel wrong!? I had too many apricots too, plus the are not as runny as berries and are the perfect combo of sweet and tart!
8:17 am on June 20th, 2012
lol! Yes Bev- any time at all!
10:04 am on June 20th, 2012
So smart to use the filo as a shortcut, Heather!
11:00 am on June 20th, 2012
Ooh! Love it.
I love Strudel. My husband’s mother makes this with peaches. Lovely.
1:46 pm on June 20th, 2012
Oh man! This strudel looks incredible! I love that it calls for filo dough…
3:06 pm on June 20th, 2012
I love apricots! Gorgeous streudel!
7:19 pm on June 20th, 2012
[...] actual food, tossing my surplus was out of the question. Inspired by an Apricot Strudel over at Heather Christo Cooks, I decided to fight the urge to sit in a tub full of ice and get down to the business of [...]
4:00 am on June 21st, 2012
[...] actual food, tossing my surplus was out of the question. Inspired by an Apricot Strudel over at Heather Christo Cooks, I decided to fight the urge to sit in a tub full of ice and get down to the business of [...]
4:00 am on June 21st, 2012
i don’t even LIKE streudel and i want to devour this.
5:06 am on June 21st, 2012
Love this! It’s been a while since I’ve had a good strudel. Mmm.
5:52 am on June 21st, 2012
Love this! I am going to make tomorrow night for an alfresco pizza party on the deck.
11:15 am on June 21st, 2012
The fresh apricots look beautiful in the streudel (which I NEVER spell right the first time!).
1:22 pm on June 21st, 2012
This looks amazing–can’t wait to try this. AND, why have I never thought of using filo?
1:52 pm on June 21st, 2012
this is PERFECT! i just bought some apricots and was trying to figure out what i wanted to do with them!!!
8:05 pm on June 23rd, 2012
I have tried making streudel from scratch with great failure! I love the filo tip. However, would love to know your secret to keeping the filo intact. Mine always breaks apart. It’s rare that I can keep mine in sheets!
7:21 am on June 25th, 2012
Oh my goodness this streudel looks incredible. I wish I had some for breakfast now.
7:55 am on June 25th, 2012
Probably the brand you are using Susan? Also, make sure you let it thaw all the way before opening the package. I love the layering technique which ensures that even when you have tears, you will get coverage from another sheet of filo!
8:05 am on June 25th, 2012
I love that this strudel looks like a baguette so I can pretend like I’m eating something healthy while I’m consuming the whole loaf ;) Seriously, your streudel looks perfect! I’ve never tried baking with filo dough but you’ve definitely given me some inspiration to do so!!
11:15 am on June 27th, 2012
Thanks Julia! I bet you anyways that it is healthier than a baguette! I mean there is LOTS of fruit involved, right?
12:14 pm on June 27th, 2012
[...] strudel to be as tucked in as you can get so none of that beautiful apricot filling escapes. (See Heather’s blog post for photos of how she did [...]
12:47 pm on July 30th, 2012