Apricot Strudel


Here’s what to do with leftover phyllo dough.

2 c dried apricots
1 c boiling water
1/2 honey
1/2 t cinnamon
pinch of ground cloves
1/2 box phyllo dough (usually comes with two separately wrapped portions)
1/4 c butter, melted
1 T wheat germ
1 c chopped walnuts


Chop apricots finely, put in a bowl, cover with boiling water, put a plate on top and let soak for 10 minutes, stirring occasionally.  Drain well, pressing any excess water out, then mix in honey and spices.

Preheat oven to 350º

Spread out a leaf of phyllo dough on a clean, dry, flat surface. Brush lightly with melted butter, then spread a second sheet on top and brush that one lightly with butter. Repeat until you have used up half the phyllo.

Now spread half the apricot filling lengthwise across the lower half of the buttered phyllo, leaving a 2 inch border on either end. Sprinkle with half the walnuts then fold sides over filling and then roll it up like a jelly roll. Lay on buttered cookie sheet leaving room for the second roll, which you will create by repeating the instructions above.

Brush the tops of the rolls with the remaining butter and sprinkle wheat germ on top. Bake 20 minutes. Cool 10 minutes before slicing.

Adapted from Horn of the Moon Cookbook page 272.

 

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