If you’re craving a delicious dessert but are short on time, this apricot and chocolate strudel is the perfect solution. It can be prepared in just a few minutes thanks to the classic ready-made puff pastry, which makes everything simpler and faster without sacrificing taste. The apricots provide a fresh and slightly tangy note that pairs perfectly with the dark chocolate for a balanced and irresistible result. The strudel is ideal for a summer snack or as a last-minute dessert; you can serve it warm with a scoop of vanilla ice cream or just sprinkled with powdered sugar… Try it yourself!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Seasonality: Spring, Summer
- Energy 279.50 (Kcal)
- Carbohydrates 24.69 (g) of which sugars 4.11 (g)
- Proteins 4.58 (g)
- Fat 18.24 (g) of which saturated 4.28 (g)of which unsaturated 13.01 (g)
- Fibers 2.22 (g)
- Sodium 102.80 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (rectangular)
- 4 apricots
- 1.4 oz dark chocolate (in pieces)
- 3 ladyfingers (or dry biscuits)
- granulated sugar
- 1 egg
- poppy seeds (optional)
Tools
- Baking tray
- Bowl
- Brush
- Pastry wheel
Preparation
Wash and dry the apricots, remove the pits, and slice them thinly. If they are not very sweet, you can sprinkle them with 1-2 teaspoons of sugar.
Spread the puff pastry on the work surface and crumble the ladyfingers in the center.
Add the apricots and the chocolate, coarsely chopped (1).
Close by overlapping the sides of the pastry and seal the ends well. If you like, you can cut strips with a pastry wheel and twist them, as seen in photo 2. Use the tip of a knife to make small holes here and there to let the steam escape.
Transfer the strudel to a baking tray, brush it with the beaten egg, sprinkle with granulated sugar, and poppy seeds if desired (3).
Place in a fan oven at 375°F and bake for about 30 minutes, or until the pastry is golden and dry even at the base. Adjust time and mode according to your oven’s characteristics.
The apricot and chocolate strudel is ready; let it cool for at least 15-20 minutes before serving so you can cut it more easily.
If you like, you can sprinkle it with a little powdered sugar.
Tips and Notes
You can replace the ladyfingers with other dry biscuits or with toasted bread. Do not omit them, as they help absorb the excess fruit juice (which would moisten the pastry).
You can use chocolate chunks or chocolate chips.
FAQ
How can I store the apricot strudel?
If you don’t consume it the same day, you can store it in the refrigerator for 1-2 days in a closed container. Then you can slightly reheat it in the oven or air fryer.
