Apricot and Pecan Strudel Recipe

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TIP! Try replacing apricots with a 770g can sliced apple pie fruit. Strudel can be cooked up to several hours ahead. Stand, loosely covered with foil, at room temperature. Before serving, heat uncovered, in a moderately slow oven (160C) for about 15 minutes, or until warm.

Ingredients

825g can apricot halves in juice, drained

1 ¼ cups pecans (150g)

¾ cup demerara sugar

10 sheets filo pastry

125g unsalted butter, melted

Method

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).

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.