A tasty and spicy twist on a traditional strudel.
Apricot & Cinnamon Strudel
Serves 4-6
Prep Time: 15mins
Cook Time: 30mins
Ingredients:
- 1 x 410g apricot halves in light syrup
- 270g filo pastry sheets
- 75g/3oz melted butter
- 2 tsp ground cinnamon
- 1 heaped tbsp icing sugar
- vanilla ice cream, to serve
Method:
- Preheat the oven to 180C/350F/Gas 4.
- Drain the syrup from the peaches and reserve, then roughly chop the apricots and set aside.
- Lay 3-4 sheets of filo pastry onto a work surface to form a rectangle about 30cm x 20cm.
- Mix the melted butter and cinnamon together then brush each sheet with butter.
- Layer up the filo, buttering as you go, until all the filo is used.
- Scatter the chopped apricots all over the filo, leaving a 2cm gap around all the edges.
- Fold the longest edges over the apricot and then starting at the shortest edge, roll up into a swiss roll.
- Place onto a baking tray and dust with the icing sugar.
- Place in the oven for 30-40 minutes until golden brown and cooked through.
- Serve either hot or warm with a dollop of vanilla ice cream and the reserved apricot syrup drizzled over.
Recipe courtesy of Canned Food UK. Canned Food UK is celebrating the launch of its u.can cook app, which includes over 120 of our best recipes and video demonstrations, in a convenient mobile format, so you can take them with you, wherever you go.
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