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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Did you know that strudel is the German word for whirlpool? The swirling layers of this filled and rolled dessert likely led to its unusual name. Ingredients:
1 package (6 ounces) dried apricots, chopped |
1/4 cup sugar |
1 teaspoon orange peel |
1/2 cup orange juice |
1/4 cup water |
1/3 cup chopped hazelnuts |
6 sheets phyllo dough (14-inches x 9-inches) |
2 tablespoons butter, melted |
1/3 cup graham cracker crumbs (about 5 squares) |
Directions:
1. In a small saucepan, combine the apricots, sugar and peel. Stir in orange juice and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until juice is absorbed, stirring occasionally. Remove from the heat and cool to room temperature. Set aside 1 tablespoon nuts; toast remaining nuts. Stir into apricot mixture.
2. Place one sheet of phyllo dough on a work surface; brush with butter and sprinkle with 1 tablespoon of crumbs. Repeat with 5 more sheets of phyllo; brushing each layer with butter and sprinkling with crumbs. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Carefully spread filling along one long edge to within 2 in. of edges. Fold the two short sides over filling. Roll up jelly-roll style, starting with a long side.
4. Place seam side down on a greased baking sheet. Brush top with butter and score top lightly every 1-1/2 in. Sprinkle with reserved nuts.
5. Bake at 375° for 15 minutes or until golden brown. Cool on a wire rack. Slice at scored marks. Yield: 8 servings.
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