Photo: Annabelle Breakey; Food Styling: Kevin Crafts
1/3 cup honey
1/2 cup sugar, divided
12 ounces ripe apricots, quartered
1/3 cup raw almonds
1/3 cup pistachios
1/2 teaspoon ground cardamom
10 sheets (12 by 17 in.) filo dough
1/2 cup melted butter
How to Make It
Preheat oven to 375°. Bring honey and 1/4 cup sugar to a simmer in a saucepan, stirring to blend. Remove from heat and add apricots; set aside.
Whirl nuts, cardamom, and remaining 1/4 cup sugar in a food processor until mostly ground. Set aside 2 tbsp.
Lay a piece of parchment paper on a work surface. Working with 1 filo sheet at a time, set on paper, brush with some butter, and sprinkle with a scant 2 tbsp. nut mixture; repeat, stacking filo and pressing down to seal.
Spoon apricots with a bit of honey mixture on filo stack along a long side. Roll up. Arrange roll on a diagonal on a rimmed baking sheet lined with parchment. Brush with more honey mixture; sprinkle with reserved 2 tbsp. nut mixture.
Bake until browned and juices are bubbling out the ends, 15 to 20 minutes. Let cool completely before slicing.
I used Blenheim apricots from my friend's tree with great results. I doubled the recipe to make two rolls. I substituted 1 1/2 sticks of I Can't Believe It's Not Butter for the 2 sticks of butter and slightly reduced the amount of sugar and honey. I could not find raw pistachios and used roasted unsalted ones. I used a slotted spoon to spoon the apricots along the bottom edge of the filo stack leaving a few inches of margin at the edge. The trick to rolling up the filo stack is to keep it on the parchment paper and use the paper much like one would use a bamboo mat for rolling sushi, tucking the edge of the stack under as it's rolled. The slide the whole roll and parchment onto the cookie sheet. My family and friends loved the strudel topped with vanilla frozen yogurt while it was still warm, and the next morning enjoyed it with a cup of coffee. We enjoyed the leftover syrup in iced tea and lemonade. This recipe is a keeper.
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