Prepare to get STRUDELED!
Whatever that means.
If you’ve ever been interested in making homemade strudel, or if you have no idea what a strudel even is, this recipe is for you. This time, apricots, rather than traditional apples, make up the sweet filling to this buttery, flaky phillo delight. Not sure if you like apricot? You do. They taste just like peaches here! Actually, I bet you five dollars you can’t even tell this is made with apricots.
I am eight years old. I should have just bet you a pack of gum or something. (<;---fighting the urge to run around the house yelling "nana nana boo-boo")
The original recipe for this love monkey comes from none other than the fabulous Heather Christo. I got to spend some time with Miss Heather when I was in Seattle at BlogHer Food this past June and let me just tell you, she is one of the loveliest people I have ever met. She was like the insanely stylish and classy older sister that I never had. And I was like the eight year old begging for a ride up the hill since I had blisters on my feet and it was cold. But not really cold since it was June…but too cold to walk five blocks!
The other (great) thing about Heather is that she can COOK. She can cook, entertain and wear six-inch heels like a champ. She also has a gigantic slobbery dog named Mason who I wanted to somehow fit in my suitcase. And the cutest little daughters that you’ve seen that sing little French songs to you while you sip red wine on the deck.
Did I mention I want to be Heather when I grow up?
So yeah. This apricot strudel recipe is Heather’s and I merely just re-made it and took some pretty photos for Tasty Kitchen!
It was mind-blowing good.
And, while I’ll admit, phillo can be a liiiiiiiittle tricky to work with, if you just smear enough butter on there you’ll be golden. But isn’t that a general rule for life, anyway?
Making this strudel isn’t as hard as you think (really!)…and makes such a delicious late-summer dessert. I’m a sucker for fruit desserts and found myself going back for “just one more bite” of this, cold and straight out of the fridge.
Head to Tasty Kitchen for the recipe + step by step photos!Pin It