Amarettini apricot strudel recipe
Amarettini Apricot Strudel recipe
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|450 g||puff pastry, frozen, thawed|
|For the filling:|
|150 g||apricot jam|
|100 g||Amarettini biscuits|
|30 g||icing sugar|
|1 tbsp||lemon juice|
Layer the puff pastry sheets on top of each other and roll out on a lightly floured surface to a rectangle(35*45 cm). Cover with a tea towel.
For the filling, wash the apricots, halve and remove the stones. Cut the apricots in slices.
Preheat the oven to 200°C.
Finely cut the marzipan and mix with the jam until smooth. Brush the puff pastry with the marzipan mixture, but leave free 2cm around the edges. Divide the apricots on top. Sprinkle with the roughly crushed amarettini biscuits. Roll up the puff pastry from the long side.
Transfer the strudel on a lined baking tray. Stir together the milk and the egg yolk and brush the strudel with the mixture. Bake the strudel for approximately 40 minutes until golden brown.
Place the baking tray on a wire rack and leave there the strudel to cool slightly.
Mix the icing sugar with the lemon juice and stir until smooth, Glaze the strudel with the mixture and sprinkle with crushed amarettini biscuits.
Serve lukewarm with vanilla sauce, vanilla ice cream and whipped cream.
ca. 20 min
ca. 40 min
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