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
- 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)
- 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. Yield: 8 servings.
Originally published as Hazelnut Apricot Strudel in Complete Guide to Baking 2004, p206
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