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.
Apricot Baklava Strudel
jazz4evie Posted: 06/20/12