820g can apricot halves in juice
2 sheets frozen puff pastry, thawed
½ cup apricot jam
Drain apricot halves. Pat dry with absorbent kitchen paper.
Place pastry sheets on a clean surface. Spread 2 tablespoons of the jam, in a rectangular-shape about 8cm in width, evenly down the centre of each sheet, leaving a 2cm border at each end.
Place apricots in two rows, side-by-side, over jam on each sheet.
On both sides of the apricots, cut 3cm wide diagonal strips down the length of the pastry. Fold one strip at a time, in a cross-cross pattern, over apricots. Press ends together to seal. Trim. Transfer strudels to a large oven tray lined with baking paper.
Cook in a hot oven (200C) for about 30 minutes or until puffed and golden brown.
Heat remaining 2 tablespoons jam in a microwave-safe jug on HIGH (100%) for about 10 to 20 seconds. Brush over top of hot strudels.
To serve, cut warm strudels into pieces. Serve with ice cream or thick custard (optional).
TIP! Try sprinkling with toasted flaked almonds after brushing with jam. Strudels are best cooked on the day of serving, but can be served at room temperature.