Apricot cup strudel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat while turning, remove. Drain apricots well in a sieve, dice finely and place in a bowl. Grate marzipan on the apricots. Add almonds and mix. Leave 1 bag of strudel leaves in closed packaging to rest at room temperature for about 10 minutes.

2. 2

   Melt butter. Spread a damp tea towel on the work surface and place a dry one on top. Unfold the strudel leaves. Place one sheet on the cloths. Spread half of the melted butter on them and place the second sheet on top, turned 90°. Quarter the pastry sheets to make 4 rectangles. Place each sheet of dough in a greased ovenproof cup (two sizes, 200 ml and 150 ml capacity), press carefully to the rim. Spread half of the apricot mixture evenly in it, close the edges of the dough towards the top. Put it in a cold place. In the meantime prepare the remaining bags of strudel leaves, remaining melted butter and apricot filling as described above.

3. 3

   Place each sheet of dough in a greased ovenproof cup (two sizes, 200 ml and 150 ml capacity), press carefully to the rim. Spread half of the apricot mixture evenly in it, close the edges of the dough towards the top. Put it in a cold place. In the meantime prepare the remaining bags of strudel leaves, remaining melted butter and apricot filling as described above. Bake all cups in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes on the bottom shelf. Remove, let cool slightly on a rack and serve. Delicious with vanilla sauce

4. 4

   Waiting time 15 minutes

Nutrition Facts

KCAL
300 kcal

CARBS
30 g

FATS
17 g

PROTEINS
6 g