Apricot Strudel

Cooking time: 1 h 20 min
Difficulty: medium
Strudel di albicocche

Sift the flour into a mound, make a well in the centre and add the egg, 50 g / 2 oz of the sugar, 80 g / 3 oz of the butter, a pinch of salt and 1-2 tablespoons water. Knead to a smooth, elastic dough, then leave to rest for 30 minutes. Preheat the oven to 220 C / 425 F. Grease a baking sheet with butter. Roll out the pastry into a very thin rectangle on a lightly floured surface. Place the apricots along one side, sprinkle with the remaining sugar and roll into a sausage shape. Seal the ends and brush the surface with the remaining melted butter. Place the strudel on the prepared baking sheet and bake for about 1 hour.


Coll. (2010), "The Silver Spoon", Phaidon, 1064


Serves 4

  • 250 g / 9 oz plain flour, plus extra for dusting
  • 1 egg
  • 100 g / 3 1/2 oz caster sugar
  • 100 g / 3 1/2 unsalted butter, melted, plus extra for greasing
  • 1 kg / 2 1/4 lb apricots, peeled, stoned and sliced
  • salt