Vinschger Apricot Strudel Vinschger Apricot Strudel Vinschger Apricot Strudel Vinschger Apricot Strudel Vinschger Apricot Strudel
10 Min
Preparation
40 Min
Cook
Ingredients
For 8 pieces

1 kg Vinschger apricots (from the Val Venosta Valley)
500 g puff pastry
50 g sugar
Icing sugar
Preparation
Stone the apricots. Roll out the puff pastry thinly. Spread the apricots generously on the pastry and sprinkle with the sugar.
Fold in the short ends and roll up the strudel lengthwise. Place on a baking tray lined with baking paper and bake at 180° hot air for approx. 40 minutes. Dust with icing sugar and serve.

TIP: Tastes delicious with vanilla ice cream and/or whipped cream.
Recipe by: Tourist office Partschins/Parcines
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