Apricot Strudel

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Apricot Strudel
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Prep Time 20 minutes
Cook Time 40 minutes (total cooking time)
Servings
Prep Time 20 minutes
Cook Time 40 minutes (total cooking time)
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. A refreshing and light summer cake!
  2. Ingredients: 4 sheets filo pastry 30g polyunsaturated margarine, melted 1/4 cup ground almonds 800g apricot halves in natural juice, drained 100g ricotta cheese 1/4 teaspoon ground cinnamon 1 tablespoon milk
  3. Directions: Preheat oven to 180 C. Line an oven tray with baking paper. Lay one sheet of pastry on top of another. Brush top with margarine, sprinkle with almonds. Place remaining two sheets on top. Cover with damp tea-towel to prevent drying out Combine apricots, ricotta and cinammon in a bowl. Mix well. Place filling along one edge of pastry, leaving 2cm at each side. Fold in sides and roll. Place on prepared tray. Brush with milk. Bake for 40 minutes or until golden. Serve strudel hot with yogurt or an ice-cream.
Recipe Notes

Source: Old CookShare. Recipe ID: 2012

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