Velvet Sunshine
I think I can safely say (fingers crossed) that Summer has finally arrived in the Bay Area. We had our first heat spell over the weekend, nothing too terrible, really, but enough to crank up the air conditioning for a few hours.
The timing was perfect, as I had my oldest friend in town from New York for a visit. She and I have known one another since the first grade, if you can believe. She gamely immersed herself into one of our busy family weekends, but we did manage to sneak in some quiet time for catching up. One of our girl time escapes was to the local farmer’s market.
With the sunshine overhead to warm our backs, we strolled through the market, and there was no doubt that summer is upon us, for our eyes feasted on stone fruits of every variety. Among these were apricots, those tender orbs of velvet sunshine.
I have been playing around with an Apricot Phyllo Strudel recipe, and with such an abundance of flavorful and musky apricots, I was eager to make one while my friend was in town.
Nothing is simpler than phyllo dough – at least the pre-made kind you can find in your freezer section. One day, I will attempt to make phyllo dough at home, but until I acquire a proper pasta maker or the patience to roll dough out to the consistency of vellum, I will stick with the store bought variety. I love using phyllo to make a strudel not only because it is quick and convenient, but because it results in a low fat dessert – just what we need for these bikini months.
Then again, it doesn’t help that this Apricot Phyllo Strudel tastes pretty good with ice cream. Vanilla seems to be the logical choice, but on the hot day that I made this, the allure of a refreshing Mint Chocolate Chip ice cream tempted us. Oddly enough, it went together quite well!
Apricot Phyllo Strudel
Filling inspired by & adapted from Apricot Phyllo Napoleons, Gourmet, May 2000
- 5 apricots, pitted and diced
- 2 teaspoons granulated sugar, plus 3 teaspoons for phyllo
- 1 tablespoon brown sugar
- 1/4 cup water
- 6 sheets phyllo dough
- 4 tablespoons butter, melted
- 3 teaspoons turbinado/raw sugar or sanding sugar
Preheat oven to 350 degrees Fahrenheit.
Warm a non-stick skillet over medium heat. Place diced apricots and 2 teaspoons of granulated sugar in pan and toss gently, allowing apricots to warm, about 2-3 minutes. Place in a bowl. Return pan to heat, dissolve brown sugar and water, and allow to reduce to about half. Pour the syrup over the reserved apricots and set aside.
Meanwhile, place phyllo dough sheets on parchment paper. Fold one side over in half, and working one side at a time, place each phyllo sheet down, brushing lightly with butter and sprinkling sparingly with sugar. Butter and sugar each sheet. Repeat for other half.
Along the shorter end of the phyllo, gently place the apricots along one edge, leaving a one inch border on the edges. Reserve any remaining syrup for serving, if you wish.
Fold once from the short end, then on each of the long sides, and gently fold/roll. Brush the remaining edge with butter and place strudel with the parchment paper on a heavy baking sheet with the seam side down. Use a serrated knife to cut slashes about 1/2 inch deep about 1.5 inches apart.
Brush remaining butter on top of the strudel and sprinkle with raw sugar. Bake in oven for 30 minutes or until golden brown.
Serve warm plain, with cream, or even with ice cream. Enjoy!
Beautiful sunny Apricot strudel! Beautiful images! Don’t you just love this time a year. So many fresh fruits to choose from.
I love fresh, juicy apricots. I haven’t worked with phyllo much recently, but this looks like a great reason to pick up some.
The photos are stunning, by the way.
Beautiful shot of the apricots on the board, and what a nice looking finished product! Your strudel is calling my name as I sip my morning coffee.
Wonderful recipe… I love apricots, I’m waiting Nagano’s apricots like the Messie. LOL. I will keep your recipe for them because it’s really superb.
I don’t think you CAN say no to this!
Velvet sunshine is absolutely the perfect description for those beautiful apricots. It was strawberries at the farmer’s market for me this weekend..
Liren, this another beautiful creation. What fun it must have been to do this with your friend. And, there’s nothing wrong with using pre-made phyllo dough. I also like that you went the unconventional route with the ice cream pairing. I didn’t like mint chocolate chip growing up but now it’s always a top choice for me.
Cheers!
it DOES look like sunshine in a packet! Love apricots.
Liren replied: — June 16th, 2010 @ 11:44 pm
Don’t they!? I just love the color…and the flavor!
wow this is amazing what a vibrant color as well
Liren replied: — June 16th, 2010 @ 11:45 pm
Just warming the apricots brings out such a vibrant color – it’s so beautiful!
I remember seeing this recipe in that issue of Gourmet! I made it but it was hard to eat (wasn’t it stacked?)– yours looks so much better. Beautiful photography as well!
Liren replied: — June 16th, 2010 @ 11:46 pm
What a fantastic memory! Yes, it was stacked, and while it looks so, so, beautiful, it’s a little hard to eat! I’m so flattered you think mine looks better :)
What a great looking strudel, I don’t think I’ve seen one filled with apricots, what a creative idea and a delicious one too!
Liren replied: — June 16th, 2010 @ 11:47 pm
Hi Patty, it really is so sweet and delicious! I’m a big fan of apple strudel, but at this time of year, the apricots are begging to go in the phyllo!
what beautiful apricots!! your strudel looks amazing….I would love a piece right now!
Liren replied: — June 16th, 2010 @ 11:48 pm
Thank you, thank you, Chef Dennis!
Apricots are favorites around our house — we usually eat them up before we manage to cook anything with them, but we have big plans to raid my grandmother-in-law’s tree this summer. This looks great — I want some right now!
Liren replied: — June 16th, 2010 @ 11:48 pm
Stacie, you’re so lucky to have a tree to raid! I’ll have to resign myself to the markets…I’m in love with all the Frog Hollow Farm stone fruits right now.
Oh my goodness – what gorgeous pics!!! I’m not big on strudel but I would love to try some of yours :)
How lovely that your oldest friend likes farmer’s markets as much as you do!
Liren replied: — June 16th, 2010 @ 11:50 pm
Thank you, Denise! This is a very light strudel, not heavy, and I think it would taste good with some of your favorite tangy yogurt! Or yoghurt to you :)
One of the reasons my friend and I get along so well is that she loves any kind of food – such an adventurous eater! :)
Your pictures are so pretty! Love the picture of the strudel! Somehow I’ve never baked with apricots but you’ve inspired me!
Liren replied: — June 16th, 2010 @ 11:55 pm
I’m so glad you like the photos! Thanks! Apricots are so fun to bake with – this is a simple and tasty recipe…but you can do so many baked goods with apricots!
This is beautiful. I was going to do a post last night with peaches. It was so good but the pictures were so bad that decided against it. Again, loved it…a must try
Liren replied: — June 16th, 2010 @ 11:56 pm
Aw, I can totally sympathize! But if it was delicious, you must make it again! I’m really enjoying all these peaches, nectarines, apricots, etc. Love this time of year!
Now, that’s my type of s dessert—-yummy but so healthy and pretty!
Liren replied: — June 16th, 2010 @ 11:56 pm
Me too! And simple :)
This strudel looks beautiful, refreshing and delicious! I can taste the apricots…one of my favorite flavors!!
Liren replied: — June 16th, 2010 @ 11:57 pm
Thanks Kelsey! I think the next time I make it, I’ll have to double the recipe. It’s so light, we eat it up way too quickly!
Looks absolutely delightful:)
Liren replied: — June 16th, 2010 @ 11:57 pm
Thank you!
These golden apricots look beautiful! And delicate phyllo… you are totally right, that there is nothing quicker or easier to use than pre-made phyllo. I will wait until I join daring bakers to attempt to make my own. :)
Liren replied: — June 16th, 2010 @ 11:59 pm
Yikes, I am seriously intimidated when it comes to making phyllo. I love that I can find it pre-made. One day, I’ll try, but I’ll have to set aside a big chunk of time and patience for that!!! Let me know when you join Daring Bakers and try – I’ll cheer you on!
Looking forward to your apricot strudel. My daughter is inhaling them these days. Great photos as always!
Congrats on a well-deserved Top 9!
That looks like an amazing little treat! I love it. I used to make strudels with a Swedish berry called cloud berry. It’s beautiful!
This is right down my ally. I can bake this without ruining.
Looks beautiful. The phyllo dough is so light, I love to use it in cooking. Definitely will try this one soon.
Liren replied: — June 21st, 2010 @ 12:11 am
Thank you Angela! Phyllo is great :)
Oh, Liren, this is an amazing dessert. You just don’t know how much I love fruit desserts like this with coffee or tea. Yum!
Liren replied: — June 21st, 2010 @ 12:10 am
Stella, it’s so true, desserts like this are best with coffess and tea (I’ll take coffee!).
An apricot strudel! What a brilliant idea! My god it looks so delicious.
I can’t wait to start making desserts with summer fruits. Thanks for the inspiration!
Liren replied: — June 21st, 2010 @ 12:10 am
Thank you!! I am just loving all the summer fruits right now – wish the season could last longer so I can made more desserts!
Oh we must read each other’s mind, I have been thinking about apricot strudel myself lately! I love those so much, and yours look particularly delicious! beautiful!
Liren replied: — June 21st, 2010 @ 12:09 am
Great minds think alike, Silvia!!! They’ve been so wonderful lately! Thank you!
Oh my goodness…….I’m SO glad I found you on Dessert Stalking…these photos are making me swoon! What a beautiful strudel. Fresh apricots won’t be available here for another month…I’m bookmarking this recipe so I can give it a try.
I’ve never made a strudel but you sure have me wanting to give one a shot.
Thank you! :)
Liren replied: — June 21st, 2010 @ 12:00 am
Welcome, Carol! I’m glad you found me on Dessert Stalking! This strudel is very easy – you’ll be amazed. Enjoy the apricots when you get them next month!
Wonderful pictures. This looks like a really light desert. I’ll have to try my hand on this !!
Liren replied: — June 20th, 2010 @ 11:56 pm
I hope you do – it’s so easy and definitely very light!
This looks amazing! First time I had a ripe fresh apricot was in Greece and I had to actually look up the name in a dictionary because I could not believe what my grandmother called a vericoco was an actual apricot. This was back in the day when finding a ripe tasty apricot in NY was nearly impossible. My grandmother makes fresh apricot preserves every year and smuggles them through customs to bring it to her grandchildren! Definitely will try this recipe! Also am going to try my hand at FF on twitter so you may get a panicked message from me on Thurs! lol.
Liren replied: — July 15th, 2010 @ 7:17 pm
Thanks so much! I honestly also believe that my first really excellent taste of apricot wasn’t until we moved here. The sweetness in unparalleled! Hop you get to learn how to make your grandmother’s apricot preserves, that sounds fabulous :)
Apricots have always been one of my favorite summer fruits. Lovely dessert!
Liren replied: — July 15th, 2010 @ 7:33 pm
Thanks, Maria! I always get so excited when I see apricots in the markets for the first time in the season :)
Stunning. I am wordless and it’s not even Wednesday… GREG
Liren replied: — July 19th, 2010 @ 12:29 am
Aw, Greg, thank you!!! That’s so kind of you!
Hey Liren, I just saw this on F.G. and thought I haven’t seen Liren for a while. I hope your’e doing well. Looks like you are by the deliciousness of this strudel (smile). Nice!
Liren replied: — July 19th, 2010 @ 12:30 am
Stella! How are you?? Yes, ever since the transition to the new domain, I’ve been behind on posting to F.G and others…but I’m finally getting back in the swing of things :) I’m well and owe you a visit!!!
Wow, this looks amazing! I am definitely going to try! Great photos!
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