Apricot & Almond Strudel
This traditional Viennese/Hungarian apricot and almond strudel features flaky laminated pastry wrapped around a filling of almond paste and apricot, baked to a crisp, sweet finish.
Ingredients
Instant Puff Pastry (page 195, or about 1½ pounds (1 kg) prepared all-butter puff pastry)
- batch
canned almond paste
3 ounces (75 grams/about ½ cup)
sugar
3 tablespoons
sugar (for sprinkling on the apricots)
2 tablespoons
Egg wash (1 large egg well beaten with a pinch of salt)
sugar (for sprinkling on top of the pastry)
2 teaspoons
large egg yolks
2
finely grated lemon zest
1 teaspoon
unsalted butter (softened)
3 tablespoons
all-purpose flour
3 tablespoons
fresh apricots (halved, pitted, and each half cut in half again, or about 24 well-drained canned apricot halves)
3 pounds (1.35 kg)
Instructions
1
Step 1
Place the instant puff pastry on a floured work surface and dust the top of the dough with flour. Use a rolling pin to soften the dough with firm, parallel strokes. Rotate the dough 90 degrees and press again. Repeat until the dough is slightly softened and easy to roll out, about 4 times. Keep the work surface and dough lightly floured at all times, then roll the dough into a rectangle approximately 12 x 16 inches (30 x 40 cm). Slide the dough onto a baking sheet and refrigerate while preparing the filling.
2
Step 2
In the bowl of an electric mixer, combine the almond paste and sugar. Use the paddle attachment to beat on low to medium speed until the almond paste and sugar form fine crumbs. Add the egg yolks one at a time, beating thoroughly after each addition. Scrape down the sides of the bowl and the paddle with a large rubber spatula. Add the lemon zest and butter, beating until fully incorporated. Stir in the flour. Use the spatula to give the mixture a final mix.
3
Step 3
Position an oven rack in the lower third of the oven and preheat to 400°F (200°C).
4
Step 4
Slide the chilled dough onto a floured work surface and trim it to an exact 11 x 15 inches (28 x 38 cm) with a sharp pastry wheel. Cut the dough into 2 rectangles: one 5 x 15 inches (13 x 38 cm) and the other 6 x 15 inches (15 x 38 cm). (The larger piece will be the top, as it is wider to accommodate the filling.) Slide the larger rectangle onto a baking sheet and refrigerate. Fold the smaller rectangle in thirds lengthwise and place it on the prepared baking sheet. Prick the entire dough all over with a fork at 1-inch (2.5 cm) intervals.
5
Step 5
Spoon the filling down the center of the dough lengthwise. Spread it evenly with a small metal offset spatula, leaving a ½-inch (1 cm) margin around the edges. Arrange the apricots evenly on top. Sprinkle with sugar.
6
Step 6
Take the other layer of dough from the refrigerator, keeping it on the baking sheet. Gently fold the dough so the two 15-inch (38 cm) sides meet, without pressing down at the fold. Use a pastry wheel or sharp thin-bladed knife to cut the entire length of the dough at the fold at approximately ¾-inch (2 cm) intervals, staying within 1 inch (2.5 cm) of the edges. Unfold the dough. Quickly brush the exposed edges of the bottom layer of dough with egg wash, taking care to avoid puddles of liquid. Slide the cut pastry layer on top, aligning the edges. The cuts should be straight; you may need to adjust them.
7
Step 7
Use your fingertips to press the two layers of pastry together slightly inward from the edges. Use a paring knife to pierce the dough edges perpendicular to the dough at ½-inch (1 cm) intervals. Press the two layers of pastry together around the entire edge with the back of the knife. Brush the top layer of pastry with egg wash, being careful not to let the egg wash drip down the sides. Sprinkle with sugar.
8
Step 8
Bake the strudel for 15 minutes, then reduce the temperature to 350°F (180°C). Continue baking until the pastry is golden and firm and the apricots are slightly bubbling, about 20 more minutes. Cool on a rack set on the baking sheet for 15 minutes, then slide the parchment paper off the baking sheet and let cool completely on the rack. Slide the strudel off the parchment paper onto a serving platter to serve.
