Hazelnut Apricot Strudel

Hazelnut Apricot Strudel is a delectable filled and rolled dessert that boasts layers of swirling goodness, leading to its fitting name “strudel,” which is the German word for whirlpool. This delightful treat showcases a delightful combination of dried apricots, toasted hazelnuts, and fragrant orange peel. The Taste of Home Test Kitchen, the mastermind behind this recipe, takes you on a culinary journey that blends sweet and nutty flavors in a flaky phyllo dough crust.

INGREDIENTS:

• 1 package (6 ounces) dried apricots, chopped
• ¼ cup sugar
• 1 teaspoon orange peel
• ½ cup orange juice
• ¼ cup water
• ⅓ cup chopped hazelnuts
• 6 sheets phyllo dough (14×9 inches)
• 2 tablespoons butter, melted
• ⅓ cup graham cracker crumbs (about 5 squares)

PREPARATIONS:

1. In a small saucepan, combine the chopped apricots, sugar, and orange peel. Stir in the orange juice and water, then bring the mixture to a boil. Reduce the heat and let it simmer, uncovered, for 15 minutes or until the juice is absorbed, stirring occasionally. Remove from heat and cool the mixture to room temperature. Set aside 1 tablespoon of chopped nuts and toast the remaining hazelnuts. Stir the toasted nuts into the apricot mixture.
2. Place one sheet of phyllo dough on a work surface, brush it with melted butter, and sprinkle 1 tablespoon of graham cracker crumbs over it. Repeat this process with the remaining 5 sheets of phyllo, brushing each layer with butter and sprinkling with crumbs. Make sure to keep the unused phyllo covered with plastic wrap and a damp towel to prevent it from drying out.
3. Carefully spread the apricot and hazelnut filling along one long edge of the prepared phyllo sheets, leaving a 2-inch border. Fold the two short sides over the filling and then roll up the strudel jelly-roll style, starting from a long side.
4. Place the rolled strudel on a greased baking sheet, with the seam side down. Brush the top with melted butter and score the top lightly every 1½ inches. Sprinkle the reserved chopped nuts over the top.
5. Bake the Hazelnut Apricot Strudel at 375°F for 15 minutes or until it turns golden brown. Once done, cool the strudel on a wire rack before slicing it at the scored marks.

YIELD:

• 8 servings

COOKING TIME:

• 30 minutes (prep time)
• 15 minutes (bake time)
• Cooling time not specified

TIPS:

• When handling phyllo dough, work quickly and keep it covered with plastic wrap and a damp towel to prevent it from drying out and becoming brittle.

Hazelnut Apricot Strudel is a delightful dessert that showcases the artistry of swirling layers, earning its name “strudel,” which means whirlpool in German. The Taste of Home Test Kitchen presents a recipe that combines the sweetness of dried apricots, the nuttiness of toasted hazelnuts, and the citrusy aroma of orange peel, all wrapped in a flaky phyllo dough crust.

The process of creating this strudel may seem intricate, but the delicious result is well worth the effort. The delicate balance of flavors and textures, from the tender apricots to the crunchy hazelnuts, is a delightful sensation for the palate.

The history of strudel dates back to 1696, and this German dessert has traveled far and wide, delighting people in various countries across Europe. While the classic sweet apple strudel is widely known, German pastries, like this Hazelnut Apricot Strudel, often feature savory fillings, showcasing the versatility of this beloved treat.

The delightful combination of dried apricots, hazelnuts, and graham cracker crumbs nestled within the flaky layers of phyllo dough creates a dessert that is both visually appealing and delightful to eat. The warm and nutty aroma that fills the kitchen while the strudel bakes is a tantalizing invitation to indulge in this delightful treat.

This Hazelnut Apricot Strudel is a perfect addition to any dessert table, holiday celebration, or simply as a sweet indulgence to brighten an ordinary day. The taste of apricots and hazelnuts, combined with the citrusy notes of orange peel, elevates the strudel to a memorable culinary experience.

In conclusion, Hazelnut Apricot Strudel is a timeless and delightful dessert that brings together the best of sweet and nutty flavors in a beautiful and flaky pastry. The swirling layers of filling and dough create a whirlpool of taste and texture that captivates the senses. This recipe from the Taste of Home Test Kitchen is an excellent choice for any occasion and is sure to become a family favorite.