Tender apricot strudel
10 servings
90 minutes
Tender apricot strudel is a refined delicacy of German cuisine that combines airy, crispy dough with juicy, aromatic filling. Historically, strudel originated in Austria but its variations spread throughout Europe, including Germany. In this recipe, apricots, delicate creamy pudding, mascarpone and vanilla sugar create a velvety sweet flavor with a hint of tartness. This dessert is perfect for a cozy tea time or festive treat and can be served with a scoop of vanilla ice cream or gentle whipped cream. The thin dough soaked in butter gives the strudel a golden crust while powdered sugar completes its exquisite appearance. Each slice is a harmony of flavors and textures that leaves a pleasant aftertaste and a desire for another piece.
1
Knead the dough from flour, 75 ml of water, salt, and olive oil. Place it in a warm place for 30 minutes, then roll out the dough.
- Wheat flour: 200 g
- Olive oil: 50 ml
2
Mix the creamy pudding, mascarpone, sour cream, regular and vanilla sugar, and eggs.
- Pudding: 300 g
- Mascarpone cheese: 250 g
- Sour cream: 150 g
- Sugar: 75 g
- Vanilla sugar: 200 g
- Chicken egg: 2 pieces
3
Cut the apricots, add the filling, and roll the strudel. Tuck the edges, place on a baking sheet lined with parchment paper. Brush with butter and bake for 40 minutes at 175 degrees.
- Canned apricots: 350 g
- Butter: 50 g
4
Sprinkle with powdered sugar before serving.
- Sugar: 75 g