The "The International Food Challenge" (IFC) for the month of January was Austrian Cuisine,which was hosted by Briju who had complied four wonderful recipes for all the members to choose .I had decided to try Austrian Marillenstrudel or Apricot Strudel.
Marillen (apricots) have a long tradition in Austria, especially apricots from Lower Austria are said to be the best and finest tasting. You can find them as preserve, dumpling or donut filling, in ice cream and as Strudel filling.I have chosen strudel with dried apricot filling.
Thank you to both Saraswathy Tharagaram of Saras Yummy Bites and Shobana of Kitchen Secret And Snippets for introducing this challenge .IFC is a monthly event and for those who are interested to join by all means click any of the hosts links and be a member !
500 g sweet not too soft apricots (cored and cubed) (I used dried apricots)
75 g butter
60 g breadcrumbs
60 g hazelnuts (ground)
60 g brown sugar
1/2 teaspoon cinnamon (ground)
1 vanilla bean (scraped) (I used 1 tsp vanilla essence)
10 ml milk for pastry dough(I used beaten egg)
Melt butter in a pan and add breadcrumbs, ground hazelnuts and sugar.
Stir until mixture is lightly toasted and fragrant.
Take from heat and add cinnamon and vanilla essence.Stir until evenly distributed.
Place sheet of puff pastry on non stick paper and place on a baking tray.
Brush sides of pastry with beaten egg or milk, this will help to stick the pastry sheets together later.
Place apricot whole (I pre-soaked the dried apricot in hot water before using) on 2/3 of the pastry, leave sides free.Sprinkle bread crumb/nut/sugar mixture over apricots.
Fold in pastry sides and start to roll dough into strudel-shape.
Press seam of dough firmly together so the strudel is closed on all sides.
Brush surface with beaten egg or milk.Sprinkle with some silvered almonds.Let strudel bake at 180°C for about 20-30 minutes until lightly brown.
I decorated further with some red rounded jellies or you can use cherries.If preferred glaze with some melted jam ,any flavour to give a sweeter taste to the pastry.