Apricot Strudel

 

Here’s what you need! Actually, you need all this plus all-purpose flour. I realized I forgot the flour right after I uploaded this photo.

Simple ingredients, really. Just make sure you leave yourself enough time to defrost your fillo dough before starting! Fillo dough defrosts at room temperature in about two hours and trust me, you don’t want to attempt working with this stuff until it has defrosted—-these tissue paper-thin pastry sheets tear easily.

Ingredients

• 1 stick Butter
• 8  Apricots, Sliced
• ¼ cups Sugar
• 2 Tablespoons Flour
• 1 pinch Cinnamon
• ½ packages (16 Oz. Size) Filo Dough

First, melt a stick of butter. You’ll need every bit of this stick for brushing on the fillo dough. This is what will make your strudel so perfectly crisp and golden.




After your butter has melted, set it aside. Slice your apricots and toss them into a bowl with 1/4 cup of granulated sugar.




Then add two tablespoons of flour and a pinch of cinnamon. It should look all delicious and juicy—just like a pie filling.




Now here is where things could get a little complicated … but not really. You’ll see! Open your box of defrosted fillo dough and place ONE super-thin sheet on a parchment paper (or Silpat-lined) baking sheet. Brush that sheet well with the melted butter.
A great tip here is to cover the fillo dough with a wet paper towel while you work. This will prevent it from drying out and cracking.




After you have brushed the butter on your sheet of fillo, carefully grab two more sheets from the package (remember to cover the remaining up with the wet paper towel!). Place these two sheets on top of the buttery sheet, the opposite way.
Proceed to drench in butter.
Repeat this process (laying one sheet down, brushing with butter, then topping with two sheets going the opposite way) until you have eight buttery fillo layers, or until you use up your box of fillo. I did the latter.




Pour the sugary apricots down the center of the fillo dough in as skinny of a line as you can make.




Then, fold the outer “wings” of dough in and start rolling up your strudel like you would roll up an egg roll. You want the ends of the strudel to be as tucked in as you can get so none of that beautiful apricot filling escapes.

Brush your strudel with the remaining melted butter then stick her in a 400ºF oven for half an hour.

 

Serve this warm with powdered sugar dusted on top of with a scoop of vanilla ice cream.