Apricot Baklava Strudel

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10 Ingredients

Number of servings

8

1/2teaspoons mixed spice
5milliliter virgin olive oil spray
2tablespoons orange, zest
low-fat vanilla custard (and orange wedges, to serve)
6 sheet sheets filo pastry
2tablespoons caster sugar
60grams blanched almonds
60grams pistachio kernels
60grams walnuts
700grams apricot halves in juice, drained

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 200°C. Line a large baking tray with baking paper.

Step 2 of 5

Process walnuts, almonds, pistachios, sugar, zest and spice in a food processor until finely chopped. Set aside.

Step 3 of 5

Place 1 pastry sheet on a clean work surface. Cover remainder with a damp tea towel to prevent pastry drying out. Spray pastry with oil. Top with another pastry sheet. Spray with oil. Repeat with remaining pastry.

Step 4 of 5

Reserve 2 tbs nut mixture. Sprinkle remainder over pastry, leaving a 3cm border on all sides. Place apricots along one long edge of pastry, leaving a 5cm border on long edges and a 3cm border on short ends. Fold short ends in and roll up to enclose filling. Place strudel, seam-side down, on tray. Spray top with oil. Sprinkle with reserved nut mixture.

Step 5 of 5

Bake for 30 minutes or until pastry is crisp and golden. Cool strudel on tray for 5 minutes. Slice and serve with custard and orange wedges.