Apricot Streusel
12 servings
60 minutes
Apricot strudel is a delicate and aromatic pie rooted in German baking traditions. Its cottage cheese dough surprises with its softness, while the crunchy strudel crumb adds textural harmony. Sweet apricots baked in a golden crust give the pie juiciness and a slight tartness that perfectly complements the vanilla aroma. This treat is often served with tea or coffee, creating a cozy atmosphere for family evenings. Due to its simplicity of preparation and richness of flavor nuances, apricot strudel remains a beloved dessert that delights with its structure and balance of sweetness. It is perfect as an independent dessert or as an addition to ice cream or whipped cream.
1
Thoroughly mix the cottage cheese, milk, vegetable oil, egg, 100 g of powdered sugar, and vanilla sugar.
- Curd cheese (tvorog): 200 g
- Milk: 4 tablespoons
- Vegetable oil: 4 tablespoons
- Chicken egg: 1 piece
- Icing sugar: 225 g
- Vanilla sugar: 2 tablespoons
2
Gradually add 400 g of flour to the cottage cheese mixture. Knead the dough.
- Wheat flour: 600 g
3
Roll out the dough in a circle on a greased baking tray.
- Butter: 125 g
4
To prepare the topping, mix 200 g of flour with powdered sugar and butter. Add vanilla sugar, cinnamon, and mix until smooth.
- Wheat flour: 600 g
- Icing sugar: 225 g
- Butter: 125 g
- Vanilla sugar: 2 tablespoons
- Cinnamon: 0.5 teaspoon
5
Place apricot halves on the rolled-out dough and sprinkle with topping.
- Canned apricots: 1200 g
6
Preheat the oven to 180 degrees. Bake the pie for 30-35 minutes.
