Desserts > Strudels > Apricot Strudels

Apricot-Almond Topfenstrudel Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup warm water
- 2 tablespoons vegetable oil
- 1/2 cup unsalted butter, melted
- 1/2 cup ground almonds
- 1/2 cup apricot jam
- 1/2 cup Topfen cheese (or cream cheese)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg, beaten
- Powdered sugar for dusting

Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, combine the flour and salt. Gradually add the warm water and vegetable oil, and mix until a dough forms.

3. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

4. In a separate bowl, mix together the ground almonds, apricot jam, Topfen cheese, granulated sugar, and vanilla extract until well combined.

5. Roll out the dough on a floured surface into a thin rectangle. Brush the melted butter over the dough, leaving a 1-inch border around the edges.

6. Spread the apricot-almond filling over the buttered dough, leaving a 1-inch border around the edges.

7. Brush the beaten egg over the edges of the dough. Fold the edges over the filling and roll up the strudel, using the parchment paper to help you.

8. Place the strudel on a parchment-lined baking sheet and brush the top with melted butter.

9. Bake for 30-35 minutes, or until the strudel is golden brown and crispy.

10. Let the strudel cool for 10 minutes before dusting with powdered sugar.


Time:
Preparation time: 45 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 35g
Protein: 6g
Fiber: 2g
Sugar: 15g
Sodium: 90mg

Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Peach or raspberry jam can be used instead of apricot jam.
- Cream cheese can be used instead of Topfen cheese.

Variations:
- Add sliced fresh apricots or peaches to the filling.
- Substitute the almond filling with a cinnamon-sugar filling.
- Add raisins or chopped nuts to the filling.

Tips and tricks:
- Use a sharp knife or scissors to cut the strudel into slices.
- Serve warm with whipped cream or vanilla ice cream.
- Leftover strudel can be stored in an airtight container in the refrigerator for up to 3 days.

Storage instructions:
Leftover strudel can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the strudel in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the strudel on a platter with a dusting of powdered sugar and a sprig of fresh mint.

Garnishes:
Sprinkle chopped almonds or pistachios over the top of the strudel before serving.

Pairings:
Serve with a cup of hot coffee or tea.

Suggested side dishes:
Fresh fruit salad or a green salad with a light vinaigrette.

Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
- If the strudel is too dry, brush with melted butter before serving.

Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store leftovers in the refrigerator and reheat thoroughly before serving.

Food history:
Topfenstrudel is a traditional Austrian pastry that dates back to the 18th century. It is typically filled with a sweet cheese filling and served as a dessert or snack.

Flavor profiles:
The Apricot-Almond Topfenstrudel is a sweet and nutty pastry with a hint of tanginess from the Topfen cheese and apricot jam.

Serving suggestions:
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

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Region: Austrian

Taste: Sweet, Nutty, Fruity, Creamy, Tangy