Ricotta-Apricot Strudel

Ingredients

Directions

1. 1

   Melt the butter and let it cool down. Mix flour and salt in a bowl and make a depression in the middle. Pour 2 egg yolks and 2 tbsp. liquid butter into the hollow. Using the dough hooks of the hand mixer, start mixing or kneading from the centre, gradually kneading in approx. 1/8 litre of lukewarm water. The dough is ready when it looks soft and smooth and comes away from the bottom of the bowl.

2. 2

   Knead the dough vigorously on the work surface, then beat on the table top until it is soft and elastic. Shape into a ball and brush thinly with oil. Wrap the dough in foil and let it rest for at least 30 minutes. Drain ##Apricots## well in a sieve and cut into small pieces. Put 50 g Amarettini in a freezer bag and crumble. Stir ricotta, sugar, 1 egg yolk and sauce powder until smooth. Fold in crumbled amarettini and apricots. Roll out the dough thinly (approx. 45 x 60 cm) on a large tea towel dusted with flour. Brush with liquid butter and sprinkle with breadcrumbs. Spread the ricotta mixture on the lower short side, leaving a 5 cm wide edge on the long sides and an approx. 8 cm wide edge on the lower short side. Whip the long sides over the filling and roll up the strudel from the short side using the cloth.

3. 3

   Stir ricotta, sugar, 1 egg yolk and sauce powder until smooth. Fold in crumbled amarettini and apricots. Roll out the dough thinly (approx. 45 x 60 cm) on a large tea towel dusted with flour. Brush with liquid butter and sprinkle with breadcrumbs. Spread the ricotta mixture on the lower short side, leaving a 5 cm wide edge on the long sides and an approx. 8 cm wide edge on the lower short side. Whip the long sides over the filling and roll up the strudel from the short side using the cloth. Lift onto a baking tray lined with baking paper (lay diagonally if necessary). Brush with butter and bake in a preheated oven (electric range: 200 ° C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. During the baking time, brush with remaining butter several times. Take out and let cool down. Decorate strudel with remaining, possibly coarsely broken Amarettini and dust with icing sugar.

4. 4

   Lift onto a baking tray lined with baking paper (lay diagonally if necessary). Brush with butter and bake in a preheated oven (electric range: 200 ° C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. During the baking time, brush with remaining butter several times. Take out and let cool down. Decorate strudel with remaining, possibly coarsely broken Amarettini and dust with icing sugar.

5. 5

   Waiting time approx. 1 hour