South Tyrolean apricot strudel

Preparation of the filling:
Wash, pit and quarter the apricots and mix with the pine nuts, sponge cake crumbs, sugar, cinnamon and grated lemon zest.

Preparation:
Place the puff pastry on a well-floured kitchen towel, dust the dough well on the surface and roll out slightly. Then stretch it out with your hands, sliding the back of your hand under the dough and carefully stretching it out on all sides until it is very thin.

Spread the filling over the dough, cut away the thick edges, take the cloth at both ends and roll up the strudel as tightly as possible. Do not remove from the cloth, but use it to lift the strudel onto a baking tray greased with butter. Only then carefully roll the strudel from the cloth onto the tray.

Brush the strudel with melted butter and bake in a preheated oven until light brown. Sprinkle the apricot strudel with icing sugar and serve lukewarm with apricot compote and mint.

Tips

• This strudel can also be made with shortcrust pastry or puff pastry.
• You can also use peaches instead of apricots.
• Serve the strudel with vanilla sauce or wine foam.

Enjoy!

Source: So kocht Südtirol (How South Tyrol cooks), Athesia Verlag