Apricot cup strudel

Ingredients

Directions

1. 1

   Grease eight ovenproof cups (each containing approx. 175 ml). Let the strudel dough sheets rest at room temperature for about 10 minutes. Roast almonds without fat, let cool down. Drain apricots well, dice finely. Coarsely grate the marzipan. Mix with apricots and almonds

2. 2

   Melt 2 tablespoons of butter at low heat. Place a sheet of dough on a dry tea towel. Spread with some melted butter. Place a second sheet of dough on top. Quarter the dough to make squares of the same size (approx. 15x15 cm)

3. 3

   Line four cups with 1 dough square each, while carefully pressing down the rim. Spread half of the apricot and marzipan filling in it. Fold over the pastry to the middle and press together. Prepare four more cup strudels from the remaining dough sheets and filling in the same way

4. 4

   Place all cups on a baking tray. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest shelf (gas: see oven manufacturer) for approx. 20 minutes. Allow to cool down a little. If necessary, turn out of the cups. Delicious with vanilla sauce