Apricot or Cherry Strudel Recipe – Strucolo di Albicocche o Ciliege
Apricot or Cherry Strudel, Strucolo di Albicocche o Ciliege: A strucolo is a Friulian strudel; in some cases they’re wrapped in cloth and boiled, but here it’s baked. There are a great many fruit-based strudels (the classic Viennese Apple Strudel comes to mind), and you could use other fruit here instead of the two I’ve selected; simply keep the proportions constant and things will work. The recipe will serve 6. You’ll need:
INGREDIENTS:
- Strudel dough, rolled out dime-thin (see link below)
- Apricot Filling:
- 1 3/4 pounds (700 g) apricots, pitted and sliced thinly
- 3/8 cup (80 g) sugar
- 1/2 cup bread crumbs, browned in a little unsalted butter
- 1/8 cup unsalted butter
- Cherry Filling:
- 2 1/4 pounds (1 k) cherries, pitted and sliced
- 1/2 cup bread crumbs, toasted in a little unsalted butter
- The grated zest and juice of an organically grown lemon
- 1/4 cup unsalted butter
- 2/3 cup sugar
PREPARATION:
Prepare your strudel dough, and while you’re rolling it out (dime thin), preheat your oven to 360 F (180 C)
Once you have spread the dough, sprinkle it with the remaining ingredients of the filling you have chosen. Roll it up, bake it for about 45 minutes on a greased cookie sheet, and it’s done