Apricot Strudel (Recipe)

Apricot Strudel

15 minutes preparation + 25 minutes cooking
7 serves of fruit in this recipe

800g can apricots, drained
1 tablespoon honey
1 teaspoon cinnamon
½ cup dates, chopped
4 sheets filo pastry (27cm x 47cm)
Olive or canola oil spray
2 tablespoons almonds, flaked

Preheat oven to 200 °C. Combine apricots, honey, cinnamon and dates in a small bowl. Lightly spray pastry with oil. Lay pastry sheets on top of each other then spoon apricot mixture along the centre length. Fold pastry to encase, tucking neatly into a roll. Spray top with oil and sprinkle with almond flakes. Bake for 20–25 minutes until golden brown and crispy. Serves 6.

HintAlways choose fruit canned in ‘natural’ juice or pie apples as these do not have ‘added sugar’.

Variation
Canned peaches or apples could replace the apricots.

Serves in this recipe: 6
Serve size: 170

Energy	787.89 kJ	464.47 kJ
Protein	3.64 g	2.14 g
Fat -saturated	3.91 g 0.28 g	2.31 g 0.16 g
Carbohydrate -sugars	32.61 g 25.58 g	19.23 g 15.08 g
Fibre	4.87 g	2.87 g
Sodium	74.77 mg	44.08 mg