The Viennese/Hungarian tradition offers many ways to prepare a Strudel, using doughs as diverse as yeast doughs, cookie doughs, and even puff pastry. The Strudel here is made from puff pastry, but instead of the dough being rolled around the filling, the filling is stacked between two layers of dough. The top layer of dough is slashed to let steam escape. I have provided lots of possibilities for variations. If you decide to use canned apricots for this, try to find the type packed in apricot juice instead of syrup or water as they have the best flavor.
Cut the Strudel crosswise into
Keep at room temperature on the day it is baked. Cover and keep at room temperature for longer storage. After about 24 hours, the pastry begins to lose its fresh, buttery flavor.
Substitute pitted Italian prune plums or sweet cherries, or even a couple of thinly sliced Golden Delicious apples for the apricots. Add a few pinches of ground cinnamon to the sugar for sprinkling on cherries or apples.
© 2008 Nick Malgieri. All rights reserved.