Strucolo di Albicocche o Ciliege -- Apricot or Cherry Strudel

A strucolo is a Friulian strudel; in some cases they're wrapped in cloth and boiled, but here it's baked. There are a great many fruit-based strudels (the classic Viennese Apple Strudel comes to mind), and you could use other fruit here instead of the two I've selected; simply keep the proportions constant and things will work. The recipe is cobbled together from Alessandro Molinari Pradelli's La Cucina Friulana and will serve 6. You'll need:

Strudel dough, rolled out dime-thin

Oven, preheated to 360 F (180 C)

For the filling

Apricot	Cherry
1 3/4 pounds (700 g) apricots, pitted and sliced thinly 3/8 cup (80 g) sugar 1/2 cup bread crumbs, browned in a little unsalted butter 1/8 cup unsalted butter	2 1/4 pounds (1 k) cherries, pitted and sliced 1/2 cup bread crumbs, toasted in a little unsalted butter The grated zest and juice of an organically grown lemon 1/4 cup unsalted butter 2/3 cup sugar

Once you have spread the dough, sprinkle it with the remaining ingredients. Roll it up, bake it for about 45 minutes on a greased cookie sheet, and it's done

A printer-friendly version of this recipe.
About Strudel and Strucolo

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