Austrian Walnut Strudel

Name: Austrian Walnut Strudel
Ingredients: 10 sheets filo pastry strudel leaves 30cm x 30cm; 1 can (425ml) apricots, drained and diced; 1/2 None lemon, zested; 1 tbsp rum; 50 g caster sugar; 20 g butter; 100 g walnuts, finely chopped; 1 tbsp breadcrumbs; None None icing sugar for dusting

9 ingredients

3 steps

Ingredients

10 sheets filo pastry strudel leaves 30cm x 30cm
1 can (425ml) apricots, drained and diced
1/2 None lemon, zested
1 tbsp rum
50 g caster sugar
20 g butter
100 g walnuts, finely chopped
1 tbsp breadcrumbs
None None icing sugar for dusting

Directions

1

Let the pastry sheets rest for 10 minutes at room temperature. Meanwhile, in a medium bowl, mix together the apricots, lemon zest, rum, and sugar. Set aside to allow the flavors to meld for 20 minutes.
2

Preheat the oven to 400°F. Melt the butter in a small saucepan. For each strudel place 2 sheets of pastry side by side, overlapping 2 inches in the middle to form an 11 inch x 20 inch rectangle. Lightly brush with melted butter and sprinkle with breadcrumbs. Place the walnuts and apricots evenly in the center of each rectangle and roll the pastry up from both sides towards the middle.
3

Place the strudels in greased two 11 inch loaf pans. Brush the surfaces with the remaining butter and bake for about 15 minutes. Sprinkle with powdered sugar just before serving.