"My mother was known for her apple strudel, with a pastry stretched so thinly you can read letters through it. Strudel has Austrian origins but can be found throughout northern Italy, Slovenia, Croatia, the Czech Republic - in fact all the countries that were part of the Austro-Hungarian empire. "
- Paola Bacchia
Apricot strudel is definitely not the easiest thing I've ever rolled up, but having the pleasure of watching my son read his way through Istria and create something meaningful with his own hands makes it all the more satisfying. Try it out or customize it with your favorite filling.
Learn more about cooking with kids.
Jump to:
Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.
Istria Cookbook
This apricot strudel recipe is from Istria: Recipes and Stories from the Hidden Heart of Italy, Slovenia, and Croatia by Paola Bacchia.
Inside, Paola shares family recipes of Istria as well as the rich history and cultures of Istria's people. Whether we're looking for a delicious soup or a sweet dessert, Istria has a unique story and recipe for us to turn to.
related recipe!
Bean & Sauerkraut Soup
Iota, thick with borlotti beans, cured pork sausage, and pancetta.
free language cards!
Luka Teaches Slovenian
Learn Slovenian and English with our favorite NBA player and these 3-part cards.
Slovenian & English Language Cards
Grab your free three-part cards to explore Slovenian and English. Learning to read has never been more fun than with materials your kids are interested in. These language cards are inspired by pro basketball player Luka Dončić of the Los Angeles Lakers.
To use these language cards as 3-part cards, print 2 copies and cut the labels off one of the copies. The youngest of kids can match the picture cards. As kids are mastering letter recognition and letter sounds, they can practice matching the label as well.
To hear pronunciation, check out the links in the printable for Dallas Mavericks social media.
related cookbooks!
Family & Kid's Cooking
Beautiful and diverse cooking resources for you.
Food from Around the World: Free Cooking Lessons
Learn from some of the most talented chefs around the world!
Free Cooking Course for Families
Discover recipes for every continent! Sign up to receive free cooking lessons for the whole family. Learn from some of the most talented chefs around the world and participate in the quality practical life experiences Montessori education is known for.
Find out more about the cooking course.
Strudel is a layered pastry filled with a sweet, or perhaps, savory filling. As mentioned in Istria, its roots are in Austrian cuisine but can be found in all countries that were part of the Austro-Hungarian empire.
Top Tip
Try substituting cherries, apples, or other fruits for seasonal variety!
How to Make Apricot Strudel
Ingredients
- flour - grab your favorite all-purpose flour for this recipe. We love Jovial's einkorn flour for this strudel.
- salt - sea salt is recommended but you can use what you have on hand
- butter - softened unsalted butter will give you the best results
- apricots - this strudel is made with apricots but you can also use fruits such as cherries or apples
- vanilla extract
- sugar - this recipe calls for caster sugar but we like to use stevia or truvia. You do you
- breadcrumbs - you'll want dry breadcrumbs for this strudel
- almonds - pick up some flaked almonds for an amazing strudel filling
- egg - 1 egg yolk will create the perfect pastry
- milk - just a teaspoon for the egg wash
Equipment
- Apron
- Prep Bowls
- Spoon
- Child-Friendly Knife
- Cutting Board
- Whisk
- Large Pan
- Measuring Cup
- Kitchen Scale
- Measuring Spoons
- Strainer
- Rolling Pin
- Spatula
- Small Saucepan
- Silicone Baking Mat
- Baking Slab
- Basting Brush
- Bread Knife
- Learning Tower as needed
Combine the Pastry Ingredients
Wash your hands with soap and water. Use a kitchen scale and a clean bowl to weigh the flour. Add a pinch of salt and give it a whisk. Make a well in the center of the flour mixture and add 3 ½ ounces of water along with the softened butter. Stir the ingredients until combined.
Transfer the pastry dough to a floured work surface and knead with your fingertips until it's less sticky. Then knead with the heel of your hand for about 10 minutes.
Paola recommends not adding any additional flour as the dough should be smooth, soft, and supple when done kneading. Place the dough in a clean bowl, cover with a lid or plate, and let it rest for 30 minutes.
Prep the Apricots
While the dough rests, prep the apricots needed to make the filling. Wash and dry the apricots. Use a cutting board and knife to slice the apricots into quarters. Be sure to remove the stones before proceeding to the next step.
Make the Filling
Turn the stove to medium heat. Melt the butter in a pan large enough to hold the apricots. Add the apricots to the pan. Use a measuring spoon to add the vanilla. Add half of the sugar to the pan and give everything a stir.
Allow it to cook for 5 - 8 minutes while stirring frequently. The apricots should soften and release their juices. Paola advises that the time will depend on the size and ripeness of the fruit.
Turn off the stove when finished. Transfer the apricots to a strainer and let them cool while they drain.
Roll Out the Pastry Dough
Preheat the oven to 345 degrees Fahrenheit. Place the baking slab or a lined baking sheet nearby. Use a rolling pin to roll the pastry dough into a rectangle approximately 12 in x 16 in. Dust with more flour as needed to prevent tearing the dough.
When finished, transfer the dough to a floured tea towel or you can leave it as is if you're using a silicone baking mat like us. Continue stretching the dough by hand until it's about 20 in by 24 in. Turn the dough so a shorter edge is closest to you.
Paola says the pastry dough should be thin enough to read through at this point.
Layer the Filling Ingredients onto the Pastry
Melt the remainder of the butter meant for the filling in a small saucepan over low heat. Use a pastry brush to apply it to the entire surface. Save some of the butter.
Spread 1 tbs of the breadcrumbs over ¼ of the pastry along the shorter edge closest to you. Leave 1 ½ inches of space on each end. Layer the apricots on top of the breadcrumbs.
Combine the butter and remaining breadcrumbs. Layer it on top of the apricots. Finish with a sprinkle of sugar and the flaked almonds.
Roll It Up
Starting with the edge closest to you, roll the strudel using the tea towel or baking mat. Carefully transfer the strudel to the baking slab and then shape it into a horseshoe.
It's definitely not the easiest thing I've ever rolled up. It's big and bulky with pieces of apricot trying to poke through the sides, but I felt a real sense of accomplishment when I was finished.
Brush the Strudel with Egg Wash
Crack an egg yolk into a bowl. Use a measuring spoon to add 1 teaspoon of milk and whisk to combine. Use a pastry brush to apply it to the strudel.
Bake for 35 - 40 Minutes
Bake the strudel for 10 minutes. Remove it from the oven and apply more of the egg wash.
Reduce the oven temperature to 320 degrees Fahrenheit. Return the apricot strudel to the oven bake for 25 - 30 minutes. The top of the strudel should be a deep golden color.
Turn off the oven when finished. Allow the pastry to cool completely. Slice and serve.
free recipe!
Apricot Strudel
Thinly stretched pastry with a sweet apricot and almond filling.
Free Apricot Strudel Recipe for Pre-Readers and Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Apricot Strudel, Strucolo con le Albicocche
Equipment
- Large Spoon
- Whisk
- Silicone Spatula
- Learning Tower as needed
Ingredients
The Pastry
- 1 ¼ cups all-purpose flour plus extra for dusting
- sea salt
- 1 oz unsalted butter softened
The Filling
- 35 oz ripe apricots
- 1 ½ oz unsalted butter
- 1 teaspoon pure vanilla extract
- ½ cup caster sugar
- 1 oz dry breadcrumbs
- ½ cup flaked almonds
To Finish
- 2 ¼ oz unsalted butter
- 1 egg yolk
- 1 teaspoon milk
Instructions
- Combine the Pastry Ingredients: Wash your hands with soap and water. Use a kitchen scale and a clean bowl to weigh the flour. Add a pinch of salt and give it a whisk. Make a well in the center of the flour mixture and add 3 ½ ounces of water along with the softened butter. Stir the ingredients until combined. Transfer the pastry dough to a floured work surface and knead with your fingertips until it's less sticky. Then knead with the heel of your hand for about 10 minutes. Paola recommends not adding any additional flour as the dough should be smooth, soft, and supple when done kneading. Place the dough in a clean bowl, cover with a lid or plate, and let it rest for 30 minutes.
- Prep the Apricots: While the dough rests, prep the apricots needed to make the filling. Wash and dry the apricots. Use a cutting board and knife to slice the apricots into quarters. Be sure to remove the stones before proceeding to the next step.
- Make the Filling: Turn the stove to medium heat. Melt the butter in a pan large enough to hold the apricots. Add the apricots to the pan. Use a measuring spoon to add the vanilla. Add half of the sugar to the pan and give everything a stir. Allow it to cook for 5 - 8 minutes while stirring frequently. The apricots should soften and release their juices. Paola advises that the time will depend on the size and ripeness of the fruit. Turn off the stove when finished. Transfer the apricots to a strainer and let them cool while they drain.
- Roll Out the Pastry Dough: Preheat the oven to 345 degrees Fahrenheit. Place the baking slab or a lined baking sheet nearby. Use a rolling pin to roll the pastry dough into a rectangle approximately 12 in x 16 in. Dust with more flour as needed to prevent tearing the dough. When finished, transfer the dough to a floured tea towel or you can leave it as is if you're using a silicone baking mat like us. Continue stretching the dough by hand until it's about 20 in by 24 in. Turn the dough so a shorter edge is closest to you. Paola says the pastry dough should be thin enough to read through at this point.
- Layer the Filling Ingredients onto the Pastry: Melt the remainder of the butter meant for the filling in a small saucepan over low heat. Use a pastry brush to apply it to the entire surface. Save some of the butter. Spread 1 tbs of the breadcrumbs over ¼ of the pastry along the shorter edge closest to you. Leave 1 ½ inches of space on each end. Layer the apricots on top of the breadcrumbs. Combine the butter and remaining breadcrumbs. Layer it on top of the apricots. Finish with a sprinkle of sugar and the flaked almonds.
- Roll It Up: Starting with the edge closest to you, roll the strudel using the tea towel or baking mat. Carefully transfer the strudel to the baking slab and then shape it into a horseshoe.
- Brush the Strudel with Egg Wash: Crack an egg yolk into a bowl. Use a measuring spoon to add 1 teaspoon of milk and whisk to combine. Use a pastry brush to apply it to the strudel.
- Bake for 35 - 40 Minutes: Bake the strudel for 10 minutes. Remove it from the oven and apply more of the egg wash. Reduce the oven temperature to 320 degrees Fahrenheit. Return the apricot strudel to the oven bake for 25 - 30 minutes. The top of the strudel should be a deep golden color. Turn off the oven when finished. Allow the pastry to cool completely. Slice and serve.
Notes
- Store this strudel in an airtight container, either in the fridge or a cool spot in your kitchen
- The same amount of sugar or other sweeteners can be substituted for stevia
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/strudel
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Leave a Reply