This delicious dessert is perfect for any occasion and is filled with juicy apricots and crunchy walnuts. It goes well with a cup of coffee and is an excellent winter warmer. You can substitute apricots for apples also.
1 can of apricots or if using apples - 5 apples of your choice.
1 teaspoon of cinnamon
1/2 cup chopped walnuts
3 tablespoons unsalted butter
Pinch of salt
3 tablespoons raisins (optional)
2 1/2 cups plain flour
1/2 teaspoon salt
10-12 tablespoons lukewarm water
3 1/2 tablespoons vegetable oil
2 extra teaspoons of melted butter for coating strudel
Method To make the dough:
Combine the flour, salt, 3 tablespoons of oil, and 10 tablespoons of water in a large bowl and mix well to create a soft dough. If consistency appears dry, add more warm water as needed. The final result of the dough should be soft, but not sticky.
Place the prepared dough on a lightly floured surface and gently knead it until it's smooth and elastic. Gather the dough into a ball and lightly coat it with the remaining 1/2 teaspoon of vegetable oil. Put it into a bowl or plate and let it rest for 1 hour, covered. Begin the filling during this time.
To make the filling:
If you're using apples, finely chop them and set aside.
Melt the butter in the microwave or in a pan over low heat and set aside.
Combine the rest of the ingredients in a large bowl and add the chopped apples or can of apricots and melted butter and mix well. The texture should be thick and glossy. Set the mixture aside and begin stretching the dough.
Assembling the strudel:
This is probably the trickiest part of the recipe. On a lightly floured surface, begin stretching the dough, pulling it's edges but being careful not to tear it. If the dough does tear, gently patch it back together. Stretch the dough until it forms a large thin rectangle. I had a little trouble with the dough, but it still worked out well.
Once stretched and flat, lightly butter the surface with a small amount of extra butter; about 1/4 teaspoon. Begin assembling the strudel by placing the filling along the middle of the dough.
Carefully fold the dough and fold in the sides to resemble a log. Be sure to carefully place the assembled strudel into a prepared pan lined with baking paper. Brush the top of the strudel with more butter, and sprinkle the top of it with some sugar.
Bake for approximately 30 minutes or until the pastry is golden and filling is tender. Serve with whipped cream or vanilla ice-cream.