Apricot and nectarine strudel

Sugar roasted fruit and toasted hazelnuts make a fabulous filling for sweet crisp strudel in this dynamite dessert from Mike Robinson
By Mike Robinson
Apricot and nectarine strudel
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 250 g peaches
  • 250 g apricots
  • 1 tbsp icing sugar, for dusting
  • 125 g dried cherries
  • 25 ml orange liqueur
  • 0.5 small lemons, grated zest and juice
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground allspice
  • 1 tbsp cornflour
  • 50 g hazelnuts, toasted and roughly chopped
  • 2 tbsp golden caster sugar
  • 1 sheets pre-rolled, ready-made puff pastry, 46 x 25cm
  • 2 egg whites, beaten


1. Set the oven to 180C/gas 4. 2. Peel, core and slice the apricots and peaches. Lay them on a baking tray and dust with icing sugar. Bake for 15 minutes. Leave to cool and then transfer to a large bowl. 3. Stir in the cherries, orange liqueur, lemon juice, spices and cornflour. Add the hazelnuts and one tablespoon of the golden caster sugar. Mix well. 4. Lay the pastry flat on a work surface and spoon the fruit filling along the nearest edge of pastry, covering only half. Then fold over the remaining piece of pastry, crimping to seal the edges. 5. Trim the edges and carefully transfer the strudel to a greased baking sheet, keeping the seam underneath. 6. Brush the strudel with the beaten egg white and sprinkle with the remaining sugar, then slash the pastry several times diagonally. 8. Increase the oven temperature to 200C/gas 6. Bake for 30 minutes, or until golden brown. Cover loosely with foil if the top appears to be over-browning. Serve warm with a dollop of clotted cream.

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