825g can apricot halves in juice, drained
1 ¼ cups pecans (150g)
¾ cup demerara sugar
10 sheets filo pastry
125g unsalted butter, melted
Arrange apricots in a single layer on an oven tray lined with absorbent kitchen paper. Stand for 10 minutes until excess juice has been absorbed.
Process pecans in a food processor until finely chopped. Place in a medium bowl. Stir in sugar.
Place one pastry sheet on a clean bench. Brush evenly with butter. Sprinkle over 2 tablespoons of the pecan mixture. Continue layering with remaining pastry, butter and pecan mixture, finishing with a pastry sheet. Reserve remaining butter and pecan mixtures.
Arrange apricots down the centre of pastry in a log-shape, leaving a 10cm border on long sides and 7cm on short sides. Fold in short sides, then starting at one long side, roll up to enclose filling. Place seam-side down on a greased, large oven tray.
Brush reserved butter over pastry. Using a serrated knife, cut slits about 3cm apart, across top of strudel. Sprinkle with reserved pecan mixture.
Cook in a moderate oven (180C) for 25 to 30 minutes, or until golden and crisp. Remove. Stand for 15 minutes. Transfer to a serving plate.
Using a large serrated knife, cut into slices. Serve warm with ice-cream (optional).