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,…

Velvet Sunshine

Apricots on Cutting BoardI 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.

Apricot-Method-Streusel

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

Apricot-Phyllo-Streusel

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!

Comments

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  1. Tunde

    Wonderful pictures. This looks like a really light desert. I’ll have to try my hand on this !!

    Reply
  2. Carol

    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! :)

    Reply
    • Liren

      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!

      Reply
  3. citronetvanille

    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!

    Reply
    • Liren

      Great minds think alike, Silvia!!! They’ve been so wonderful lately! Thank you!

      Reply
  4. zenchef

    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!

    Reply
    • Liren

      Thank you!! I am just loving all the summer fruits right now – wish the season could last longer so I can made more desserts!

      Reply
  5. Stella

    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!

    Reply
    • Liren

      Stella, it’s so true, desserts like this are best with coffess and tea (I’ll take coffee!).

      Reply
  6. Angela L

    Looks beautiful. The phyllo dough is so light, I love to use it in cooking. Definitely will try this one soon.

    Reply
  7. The Cilantropist

    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. :)

    Reply
    • Liren

      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!

      Reply
    • Liren

      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!

      Reply
  8. norma

    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

    Reply
    • Liren

      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!

      Reply
  9. The Housewife

    Your pictures are so pretty! Love the picture of the strudel! Somehow I’ve never baked with apricots but you’ve inspired me!

    Reply
    • Liren

      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!

      Reply
    • Liren

      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! :)

      Reply
  10. Stacie D

    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!

    Reply
    • Liren

      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.

      Reply
  11. Chef Dennis

    what beautiful apricots!! your strudel looks amazing….I would love a piece right now!

    Reply
  12. Patty Price

    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!

    Reply
    • Liren

      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!

      Reply
  13. melissa@the hungry artist

    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!

    Reply
    • Liren

      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 :)

      Reply
    • Liren

      Just warming the apricots brings out such a vibrant color – it’s so beautiful!

      Reply
  14. Jean

    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!

    Reply
  15. The Rowdy Chowgirl

    Velvet sunshine is absolutely the perfect description for those beautiful apricots. It was strawberries at the farmer’s market for me this weekend..

    Reply
  16. Gourmande

    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.

    Reply
  17. Debi(Table Talk)

    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.

    Reply
  18. Gitte

    Beautiful sunny Apricot strudel! Beautiful images! Don’t you just love this time a year. So many fresh fruits to choose from.

    Reply
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