Apricot Baklava Strudel – a delicious recipe with honey, sugar, apricots, almonds, pistachios, ground cardamom. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0. Bring honey and 1/4 cup sugar to a simmer in a saucepan, stirring to blend. Remove from heat and add apricots; set aside.
2
Whirl nuts, cardamom, and remaining 1/4 cup sugar in a food processor until mostly ground. Set aside 2 tbsp.
3
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.
4
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.
5
Bake until browned and juices are bubbling out the ends, 15 to 20 minutes. Let cool completely before slicing.
430
kcal
Calories
29
g
Fat
44
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cup honey, 1/2 cup sugar, divided, 12 ounces ripe apricots, quartered, 1/3 cup raw almonds, and more.
Yes, Apricot Baklava Strudel falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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