Apricot or Cherry Strudel, Strucolo di Albicocche o Ciliege: 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 will serve 6. You'll need:
Prep Time: 40 minutes
Cook Time: 40 minutes
Ingredients:
- Strudel dough, rolled out dime-thin (see link below)
- ** Apricot Filling **
- 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
- ** Cherry Filling **
- 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
Preparation:
Prepare your strudel dough, and while you're rolling it out (dime thin), preheat your oven to 360 F (180 C)
Once you have spread the dough, sprinkle it with the remaining ingredients of the filling you have chosen. Roll it up, bake it for about 45 minutes on a greased cookie sheet, and it's done
Once you have spread the dough, sprinkle it with the remaining ingredients of the filling you have chosen. Roll it up, bake it for about 45 minutes on a greased cookie sheet, and it's done
