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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

8 ServingsPrep: 30 min. + cooling Bake: 15 min. + cooling

Ingredients

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)

Directions

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

2 of 2

Hazelnut Apricot Strudel (continued)

Directions (continued)

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. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 177 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 84 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein.