A strudel filled with sweet-tart dried apricots paired with crunchy, savory pistachios, wrapped in thin, crisp layers of phyllo pastry. The crunchy texture of the pistachios combined with the softness of the soaked apricots makes every bite feel special. Perfect as an elegant dessert that's still easy to make at home.
🧂 Ingredients
🍽️ Servings: 8
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- 10 sheets phyllo pastry, ready to use
- 100 grams unsalted butter, melted
- 200 grams dried apricots, diced small
- 150 ml warm water for soaking the apricots
- 100 grams shelled pistachios, roughly chopped
- 80 grams granulated sugar
- 60 grams bread crumbs, toasted
- 1 tsp ground cinnamon
- 1 tsp lemon zest, finely grated
- 1 tbsp lemon juice
- 2 tbsp powdered sugar, for dusting
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Soak the diced dried apricots in warm water for 15 minutes until slightly softened, then drain and gently squeeze out the excess water. Set aside.
- 2 In a bowl, combine the soaked apricots, chopped pistachios, granulated sugar, ground cinnamon, grated lemon zest, lemon juice, and fine salt. Mix well and set aside as the filling.
- 3 Toast the bread crumbs in a dry skillet over low heat for 3-4 minutes, stirring constantly, until golden and fragrant. Remove from heat and let cool.
- 4 Preheat the oven to 375°F (190°C) for 10 minutes. Prepare a flat baking sheet and line it with parchment paper.
- 5 Place 1 sheet of phyllo pastry on a clean work surface lined with a clean kitchen towel, then brush it thinly and evenly with melted butter using a pastry brush. Layer the next phyllo sheet on top and brush with butter again. Repeat until all 10 sheets are stacked with butter brushed between each layer.
- 6 Sprinkle the toasted bread crumbs evenly over the phyllo surface, leaving about a 2-inch (5 cm) border empty around the edges to make rolling easier.
- 7 Arrange the apricot-pistachio filling in a line along one side of the phyllo, about 2 inches (5 cm) from the edge, shaping it into a long log.
- 8 Roll the phyllo up gently using the towel underneath to help, starting from the side with the filling, rolling tightly into a long cylinder. Fold both ends inward so the filling doesn't spill out during baking.
- 9 Transfer the strudel roll to the baking sheet with the seam facing down. Brush the entire outer surface evenly with the remaining melted butter.
- 10 Bake in the oven at 375°F (190°C) for 25-30 minutes until the phyllo is golden brown and looks crisp and flaky.
- 11 Remove from the oven and let cool for 10-15 minutes on a wire rack so the texture stays crisp and doesn't turn soggy.
- 12 Dust with powdered sugar just before serving, and cut on the diagonal with a serrated knife so the phyllo layers don't crumble.
💡 Tips
• Keep the phyllo pastry moist by covering it with a damp towel when not in use, since phyllo dries out quickly and cracks easily if exposed to air too long.
• The bread crumbs help absorb moisture from the fruit filling so the phyllo layers don't turn soggy during baking.
• Use lightly toasted pistachios so their aroma comes through more and their texture stays extra crisp.
• Strudel tastes best served warm, paired with a cup of black tea or coffee to balance out the sweetness.
📊 Nutrition Facts / serving
285
Calories (kcal)
6 g
Protein
14 g
Fat
36 g
Carbs
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