Apricot and pecan strudel
Photo by Tamara West
This quickly assembled strudel, made from fresh apricots, is best served hot or warm. Use a sharp knife to slice it into individual serves. Keep the thawed package of filo folded and covered as you go, so it won't dry out. You could use five sheets of filo, rather than seven, but the more you use, the flakier the strudel will be.
- Preheat oven to 200C. Roughly chop apricots into a bowl. Add chopped pecans or walnuts, the lemon zest and juice, the caster sugar, finely grated ginger and ground cardamom. Toss well to combine.
- On a baking paper-lined baking tray, place a sheet of filo, brush with melted butter and place another pastry sheet on top, buttering and layering until you make a stack of 5-7 pastry sheets. Spread apricot mix on top, leaving a 5cm edge left and right. Brush extra melted butter around the edge and fold the sides in, then roll to a large sausage shape. Turn seam-side down. Brush more melted butter on the outside, sprinkle with poppy seeds and bake for 35-40 minutes until coloured and crispy.