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Hazelnut Apricot Strudel Recipe

Hazelnut Apricot Strudel Recipe
Hazelnut Apricot Strudel Recipe photo by Taste of Home
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Hazelnut Apricot Strudel Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 frozen phyllo dough (14-inches x 9-inches), thawed
  • 2 tablespoons butter, melted
  • 1/3 cup graham cracker crumbs (about 5 squares)

Directions

In a saucepan, combine 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.
Cover a work surface with a piece of plastic wrap larger than the phyllo sheet. Place one sheet of phyllo on the plastic wrap. Keep remaining phyllo sheets covered with plastic wrap and a damp towel. Working quickly, layer each sheet of phyllo, brushing with butter and sprinkling with a tablespoon of crumbs over each sheet. Carefully spread filling along one long edge to within 2 in. of edges. Fold the two short sides over filling. Using the plastic wrap to help lift one long side, roll up jelly-roll style.
Use the plastic wrap to help transfer strudel to 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

Nutritional Facts

1 each: 177 calories, 6g fat (2g saturated fat), 8mg cholesterol, 84mg sodium, 29g carbohydrate (18g sugars, 3g fiber), 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 frozen phyllo dough (14-inches x 9-inches), thawed
  • 2 tablespoons butter, melted
  • 1/3 cup graham cracker crumbs (about 5 squares)
  1. In a saucepan, combine 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.
  2. Cover a work surface with a piece of plastic wrap larger than the phyllo sheet. Place one sheet of phyllo on the plastic wrap. Keep remaining phyllo sheets covered with plastic wrap and a damp towel. Working quickly, layer each sheet of phyllo, brushing with butter and sprinkling with a tablespoon of crumbs over each sheet. Carefully spread filling along one long edge to within 2 in. of edges. Fold the two short sides over filling. Using the plastic wrap to help lift one long side, roll up jelly-roll style.
  3. Use the plastic wrap to help transfer strudel to 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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