Apricot Raspberry Strudel

For the apricot-raspberry strudel, first prepare the strudel dough.

For the strudel dough, knead all ingredients into a smooth dough. Shape into a ball, brush lightly with oil and cover with cling film. Let the dough rest for about 1/2 h.

For the filling, mix all ingredients (except fruit) well. Wash the fruit, pit the apricots and cut into cubes. Preheat the oven to 180 ° C.

Roll out the strudel dough very thinly on a floured surface and cut away the thick edges. Drizzle the dough with melted butter, spread the filling on 2/3 of the dough and roll up the strudel from the filled side.

Fold the ends down, place the strudel on a baking tray lined with baking paper and put it in the preheated oven.

Towards the end of the baking time, brush the strudel with some melted butter to make it nice and crispy.

Bake the apricot-raspberry strudel for about 30 minutes. Serve with powdered sugar before serving.

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