Autumn is that time when we really feel like staying home cosy with warm yummy food. So a lovely piece of warm strudel either for afternoon tea or dessert seems like the perfect idea to me.
I’m going to be honest here and disclose this is the first apricot strudel I have ever made – it is based off a recipe but adjusted to add the FunkyForty tweak. There you go, if I can do it first time round, you can too!
Keep scrolling for the recipe of the FunkyForty Apricot Strudel.
Preparation time approx 45 mins, baking 30 minutes.
The FunkyForty Apricot Strudel
Preheat oven to 200° c
- 200g flour
- 1/2 tsp salt
- 1 egg
- 1/2 tsp lemon juice
- 2 tbsp oil
- 4 tbsp water
Mix all ingredients in a bowl and then tip on to a lightly floured surface and kneed into a ball.
Lay the pastry to rest under a warmly washed bowl for about 30 minutes at room temperature.
- 600g stoned and halved apricots
- 1 tbsp lemon juice
- 5 tbsp sugar
- 50g ground almonds
- 50g melted butter
- 3 tbsp semolina
On a lightly floured surface roll out the pastry as thin and as rectangular as possible, then place it on a clean tea towel. Working from the middle out carefully stretch the pastry until it is slightly see-through all over.
Baste the pastry with melted butter.
Leaving a 4cm wide boarder free, sprinkle the rest of the surface with the semolina.
Mix the rest of the filling ingredients together and then spread evenly over the semolina.
Fold in the ends over the mixture and then gently roll the strudel. With the seam underneath carefully place on a baking tray which has been lined with baking paper.
Baste pastry with melted butter,
Bake approximately 30 minutes in a 200° C pre heated oven. Baste wit butter a few more times during baking.
Sprinkle with icing sugar to serve. I like mine with vanilla flavoured whipped cream but you might also like to serve with a vanilla sauce or ice cream.
Best served warm but the good news is you can easily keep for 4 days in the fridge and then simply heat in the microwave before serving.
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