Best Hazelnut Apricot Strudel Recipes

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APRICOT WALNUT STRUDEL BITES



Apricot Walnut Strudel Bites image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 5 dozen cookies

Number Of Ingredients 9

1 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 1/2 cups Pillsbury BEST® All Purpose Flour, divided
1 tbsp. ground cinnamon
1/4 cup sugar
2 (10 oz.) jars Smucker's® Simply Fruit® Apricot Spreadable Fruit
1 1/4 cups raisins
1 1/4 cups chopped walnuts
Powdered sugar

Steps:

  • BEAT butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
  • HEAT oven to 350 degrees F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
  • SPREAD each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet.
  • BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.

APRICOT STRUDEL



Apricot Strudel image

This is from the Diabetes Australia The Diabetes Cookbook and is in response to a request for diabetic recipes with nuts. Times are estimated.

Provided by ImPat

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

825 g apricots (slices canned in natural juice, drained)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
3/4 cup sultana (120 grams)
1/4 cup hazelnuts (35 grams, roasted and finely chopped)
6 sheets phyllo pastry
1 tablespoon nonfat milk
1 tablespoon icing sugar

Steps:

  • Preheat oven to 200 degree celcius (180 degree for fan-forced).
  • Grease oven tray.
  • Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
  • Stack pastry sheets, brushing each lightly with milk as you layer them.
  • Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
  • Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
  • Place seam side down on prepared tray.
  • Bush strudel with remaining milk.
  • Bake uncovered for about 25 minutes or until lightly browned.
  • Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.

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