Strudel with Apricots

Place the all-purpose flour in a bowl

Make a depression in the center and add the egg, butter, water, and salt

Mix with a fork making circular movements

Place on a smooth surface and knead well until you get an elastic dough

Shape into a ball and let rest for 15 minutes

Mix all the filling ingredients except flour and confectioner's sugar

Place the dough ball in the center of a dry cloth lightly dusted with flour

Press the dough with your fingertips to start opening it

With the help of a rolling pin, roll out the dough as thin as possible, giving it a rectangular shape

Place the apricots almost closed underneath the dough and start stretching in all directions until you reach an 55 x 50 cm rectangle

Gently brush the top of the dough with confectioner's sugar

Spread the apricot filling along the length (a little below the midpoint of the dough rectangle), leaving a 5 cm border on all sides

Fold the lower edge of the dough over the filling and then the sides to the center

With the help of the cloth, roll it like a croissant

Do this delicately and try not to squeeze when rolled

Hold firmly at the ends of the cloth and transfer the strudel to a buttered baking dish

Gently brush the strudel with melted butter

Bake in a preheated oven (200°C) for 40 minutes or until golden brown

Brush four more times with melted butter while baking

Remove from the oven, let cool, and dust with confectioner's sugar

Serve warm or cold

Makes 15 portions

210 calories per serving.