Magazine article Sunset


Magazine article Sunset


Article excerpt

Apricot baklava strudel

1/3 cup honey
1/2 cup sugar, divided
12 oz. ripe apricots, quartered
1/3 cup each raw almonds and pistachios
1/2 tsp. ground cardamom
10 sheets (12 by 17 in.) filo dough
1/2 cup melted butter

1. Preheat oven to 375 [degrees] Bring honey and
1/4 cup sugar to a simmer in a saucepan, stirring to blend.
Remove from heat and add apricots; set aside.

2. Whirl nuts, cardamom, and remaining 1/4 cup sugar
in a food processor until mostly ground. Set aside 2 tbsp.

3. Lay a piece of parchment paper on a work surface. Working
with 1 filo sheet at a time, set on paper, brush with some
butter, and sprinkle with a scant 2 tbsp. nut mixture; repeat,
stacking filo and pressing down to seal.

4. Spoon apricots with a bit of honey mixture on fib stack
along a long side. Roll. up. Arrange roll on a diagonal on
a rimmed baking sheet lined with parchment. Brush with more
honey mixture; sprinkle with reserved 2 tbsp. nut mixture.

5. Bake until browned and juices are bubbling out the ends,
15 to 20 minutes. … 
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