Austrian cuisine's classic thin-pastry strudel is rolled here with whole wheat flour and filled with a soaked apricot mixture. Stretching the dough by hand takes some patience, but the result is a portable dessert that slices well for a picnic basket.
Knead the whole wheat flour, lukewarm water, vinegar and half the olive oil into a soft, elastic dough.
Chop the soaked dried apricots and mix with the sugar, cinnamon and breadcrumbs.
Stretch the dough on a thin cloth until about 2 millimetres thick, brush with the remaining olive oil and spread the apricot filling over it. Use the cloth to roll the dough into a tight log.
Transfer the log to a baking tray and bake in a preheated oven for 20 minutes until golden on top.
Don't worry if the dough tears while stretching it; small holes in a thinly stretched dough close up as you roll it. Allergens: contains wheat (gluten).
You can use dried plums instead of dried apricots; in that case I would reduce the sugar by one tablespoon, as dried plums are naturally sweeter.
Admin DadaGastro · verified in test kitchenHamuru 2 milimetreye kadar inceltirken iki yerinden yırtıldı ama tarifte dediği gibi rulo yapınca kapandı, dilimler gayet düzgün çıktı.
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