Apricot Berry Strudel is a drool-worthy sweet made with simple ingredients. Thin layers of phyllo (filo) dough lend a delightful crunch to complement the sweetness of the fruit. It lends itself easily to variations with different dried and fresh fruits, so feel free to experiment. Substitute dried cherries for the apricots and take this humble dessert over the top. The recipe is easily doubled. I prefer to use a butter-flavored oil spray to further enhance that crispy wrapper.
The Author Says: “For this recipe, I took apple strudel, a delicious dessert that has been absent from holiday tables since my childhood, and instead substituted berries and dried fruit for the apples. You could also make this dessert with plums, or substitute dates or dried figs for the apricots. You will have enough filo to double the recipe and can easily double the filling to serve more people. I always thought the filo came in large boxes and needed trimming, but recently learned that it also comes in smaller, about 8- x 12-inch, sheets. They are easy to work with and were used to make the cute rolls pictured here.” –Paula Shoyer
Apricot Berry Strudel Recipe
1 cup dried apricots, chopped into 1/3- inch pieces
1-1/2 cups (6 ounces) blackberries or blueberries
3 Tablespoons white granulated sugar
1 Tablespoon cornstarch
1 pound filo (phyllo) dough (8- x 12-inch sheets), thawed according to package directions
Preheat oven 350 degrees F. Line a jelly roll pan with parchment. Set aside.
Place the chopped apricots and berries into a medium bowl. Add the sugar and cornstarch and toss lightly. Set aside.
Have ready a clean, damp dish towel. Place a large piece of parchment paper on the counter. Take the filo out of its package and unroll. Separate one sheet and place on top of the parchment. Spray with the oil. Place a second sheet on top and spray again. Repeat with two more sheets. Cover the remaining filo with the damp towel.
Place 1/2 of the filling along the long end of the filo, two inches from the edge. Fold the right and left sides (the short sides) in one inch. Starting from the side with the filling, roll up tightly until you have a long log. Place on the baking sheet. Repeat to make another log.
Bake for 40 minutes, or until lightly browned on top. Let cool and cut into two-inch slices. Serve warm or at room temperature. Store covered at room temperature for up to two days. Reheat to serve.
Yield: 2 rolls (10 servings)
Recipe Source: “The Holiday Kosher Baker: Traditional &Contemporary Holiday Desserts” by Paula Shoyer (Sterling)
Reprinted with express written permission.