Magazine article Sunset

What's in Season? Apricots

Magazine article Sunset

What's in Season? Apricots

Article excerpt

Apricot bakfava strud

SERVES 8 I 1 HOUR, PLUS 1 HOUR TO COOL

1/3 cup honey

½ cup sugar, divided

12 oz. ripe apricots, quartered

¼ cup each raw almonds and pistachios

½tsp. ground cardamom

10 sheets (12 by 17 in.) filo dough

½ cup melted butter

i. Preheat oven to 375°. Bring honey and 1A 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 1A 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 1 mixture; repeat, stacking filo and pressing down to seal.

4. Spoon apricots with a bit of honey mixture on filo 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. …

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