A classic Austrian pastry made with thinly stretched dough, this strudel is prepared with whole-wheat flour and filled with soaked apricots. Stretching the dough by hand takes patience, but the result is a portable dessert that can be sliced and packed for a picnic.
Knead the whole-wheat flour, warm water, vinegar, and half of the olive oil into a soft, elastic dough.
Chop the soaked dried apricots and mix them with the sugar, cinnamon, and breadcrumbs.
Stretch the dough on a thin cloth until it is about 2 millimeters thick. Brush it with the remaining olive oil and spread the apricot filling over it. Use the cloth to roll the dough up tightly.
Transfer the roll to a baking pan and bake in a preheated oven for 20 minutes, until golden on top.
Do not worry if the dough tears while stretching; small holes in thinly stretched dough will close when it is folded. Allergen: contains wheat (gluten).
Hamuru 2 milimetreye kadar inceltirken iki yerinden yırtıldı ama tarifte dediği gibi rulo yapınca kapandı, dilimler gayet düzgün çıktı.
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