AUSTRIAN MARILLENSTRUDEL - APRICOTSTRUDEL

Austrian Marillenstrudel - Apricotstrudel image

Marillen (apricots) have a long tradition in Austria, especially apricots from Lower Austria are said to be the best and finest tasting. You can find them as preserve, dumpling or donut filling, in ice cream and as Strudel filling.

Provided by Eismeer

Categories Dessert

Time 30m

Yield 6-8 slices, 1 serving(s)

Number Of Ingredients 9

Ingredients

1 sheet puff pastry (about 200g)
500 g sweet not too soft apricots (cored and cubed)
75 g butter
60 g breadcrumbs
60 g hazelnuts (ground)
60 g brown sugar
1/2 teaspoon cinnamon (ground)
1 vanilla bean (scraped)
10 ml milk for pastry dough

Steps:

Melt butter in a pan and add breadcrumbs, ground hazelnuts and sugar.
Stir until mixture is lightly toasted and fragrant.
Take from heat and add cinnamon and vanilla bean scrapings.Stir until evenly distributed.
Place sheet of puff pastry on non stick paper and place on a baking tray.
Brush sides of pastry with milk, this will help to stick the pastry sheets together later.
Place apricot cubes on 2/3 of the pastry, leave sides free.
Sprinkle bread crumb/nut/sugar mixture over apricots.
Fold in pastry sides and start to roll dough into strudel-shape.
Press seam of dough firmly together so the strudel is closed on all sides.
Brush surface with milk and let strudel bake at 180°C for about 20 minutes until lightly brown.
Sprinkle with powdered sugar and enjoy luke warm with whipped cream and/or vanilla ice cream -- .

Nutrition Facts : Calories 3024.4, Fat 200.6, SaturatedFat 65.9, Cholesterol 160.3, Sodium 1605.1, Carbohydrate 280.9, Fiber 23.7, Sugar 113, Protein 43.9