Apricot Strudel Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">60ml water, lukewarm</li><li class="ingredients-single-item">30ml vegetable oil</li><li class="ingredients-single-item">1 tsp lemon juice</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g fresh apricots, stoned and quartered (or canned apricots, drained)</li><li class="ingredients-single-item">100g fine breadcrumbs</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">60g raisins (optional)</li><li class="ingredients-single-item">50g chopped almonds (optional)</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">30g icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large clean cotton kitchen cloth</li><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the dough: In a large bowl, combine flour and salt. In a separate bowl, whisk together water, oil, lemon juice, and egg. Add wet ingredients to dry ingredients and stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic (this develops gluten which allows the dough to stretch without tearing). Form into a ball, lightly oil the surface, place in a bowl, cover with cling film and rest at room temperature for 1 hour (this relaxes the gluten for easier stretching).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the filling: While the dough rests, heat butter in a pan over medium heat. Add breadcrumbs and toast until golden brown, stirring constantly to prevent burning (about 3-4 minutes). The toasted breadcrumbs will absorb excess juice from the apricots, preventing a soggy bottom. Remove from heat and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan) and line a large baking sheet with parchment paper. In a large bowl, gently combine the apricots, sugar, cinnamon, nutmeg, lemon zest, raisins, and almonds if using. Set aside to allow the flavors to meld while you prepare the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Stretch the dough: Cover your work surface with a clean, dry cotton cloth and dust it lightly with flour. Roll the dough out into a rectangle, then transfer it to the cloth. Using the backs of your hands and working from the center outward, gently stretch the dough in all directions. Continue stretching carefully until the dough is thin enough to read newspaper through it (about 60×80 cm rectangle). Don't worry if small tears appear near the edges – they'll be hidden in the rolling process.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Assemble the strudel: Trim any thick edges with scissors. Brush the entire surface with melted butter, which creates flaky layers as it bakes. Sprinkle the toasted breadcrumbs over two-thirds of the dough, leaving a border around the edges. Arrange the apricot mixture on top of the breadcrumbs, spreading evenly but keeping a 5cm border around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Shape the strudel: Fold in the short sides of the dough by about 2cm to contain the filling. Using the cloth to help you, carefully lift and roll the dough from the filled long side, jellyroll style, keeping it fairly tight but not so tight that the filling breaks through. The cloth will help guide the dough without stretching it further.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the strudel seam-side down onto your prepared baking sheet, forming a crescent shape if necessary to fit. Brush the entire surface generously with more melted butter – this is essential for achieving that beautiful golden, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes until the strudel is crisp and deeply golden brown. The pastry should sound hollow when tapped gently. If it's browning too quickly, cover loosely with foil. A perfectly baked strudel will have visible flaky layers and a crisp exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the strudel to cool for at least 15 minutes before slicing to let the filling set slightly. Just before serving, dust generously with icing sugar. Serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream if desired. The strudel is best enjoyed the day it's made, when the pastry is at its crispest.</li></ol>