Dried Apricot Chamomile and Helles Strudel

dried-apricot-chamomile-and-helles-strudel-2-300Dried apricots have such a wonderfully rich and intense flavor, which they get from drying in the sun. Rehydrating them in a Munich Helles lager brings a light herbal note from the hops, while also adding a clean malted barley undertone, enhancing the pairing.  To add more texture, cream cheese mixed with apricot jam and honey are layered into the pastry with toasted almonds.  This strudel is an amazing dessert or an excellent addition to a weekend brunch with a German twist.

Serves: 6 – 8 guests

Dried Apricot Chamomile and Helles Strudel
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A sweet strudel filled with dried apricots that have been soaked in a Helles style lager, scented with chamomile, cream cheese and almonds.
Servings Prep Time
8 guest 30 minute
Cook Time Passive Time
40 minute 4 - 24 hour
Servings Prep Time
8 guest 30 minute
Cook Time Passive Time
40 minute 4 - 24 hour
Dried Apricot Chamomile and Helles Strudel
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A sweet strudel filled with dried apricots that have been soaked in a Helles style lager, scented with chamomile, cream cheese and almonds.
Servings Prep Time
8 guest 30 minute
Cook Time Passive Time
40 minute 4 - 24 hour
Servings Prep Time
8 guest 30 minute
Cook Time Passive Time
40 minute 4 - 24 hour
Ingredients
Servings: guest
Units:
Instructions
  • Place the apricots into the container, and add the chamomile and Helles lager. Place into the refrigerator for at least four hours, up to 24 hours ahead of when you want to bake off the strudel. The rehydrated apricots will be plump, sweet and fragrant. Drain off any remaining beer and save for the cream cheese filling.
  • Place the cream cheese into a mixer or bowl. Add your favorite apricot jam, a tablespoon of the reserved Helles from the apricots and honey. Mix until it’s fluffy and combined.
  • After the dough has rested, create a large work surface, as this dough rolls out to a very large rectangle (3 to 4 feet by 4 to 5 feet). Take a large tea towel, clean sheet or tablecloth, and drape it over the work surface. Lightly flour the cloth to prevent sticking. The cloth will be used to help roll the finished strudel. Using a floured rolling pin or 22 ounce beer bottle, roll out the half of the dough to a large rectangle. Now, carefully pick up a corner of the dough, placing your knuckles (removing any rings) under the dough, and lightly pull your hands apart, stretching the dough.
  • Work around in a circle, repeating this technique to stretch the dough to a very thin film, thin enough to read a beer bottle label through. If a tear develops, pinch the dough back together. Once finished, the rectangle should be hanging off the work surface and be super thin. Brush the entire surface with melted duck fat or butter; this will create a super flakey dough, full of layers when rolled up.
  • Once the strudel is rolled out, divide the dough into five even-sized parts or rows, without making marks. Spread out the apricot cream cheese into a rectangle to 2/5th’s of the surface, leaving enough dough to fold over the filling. Then, top the beer-soaked apricots, topping with 6 ounces of the toasted almonds. When adding the filling, arrange it within the edges of the dough that will ultimately be the final size of the finished strudel, similar to that of making a burrito, taking into account the amount of filling relative to the length and width of the finished strudel and the baking tray. A standard sheet tray will hold a 18-inch-by-4-inch strudel.
  • Now, fold the bottom 1/5th of the dough over the filling. Fold over the sides of the dough to make the filling snug inside the dough. Lift the cloth underneath the dough and let the strudel roll over onto itself. Continue to roll until the dough is completely rolled. Make sure that the dough is not formed in a spiral, as the inside layers will not cook. Take the strudel, still on the cloth, and transfer it to a sheet tray lined with either a Silpat or parchment paper. If the strudel is too big to fit on the sheet tray lengthwise, shape the strudel into a horseshoe. Brush the top and sides of the strudel with the egg wash and then sprinkle the remaining toasted almonds over the top. Bake for 35 – 40 minutes, or until golden brown.
  • This strudel can be serve warm or cold. wait 5 minutes before slicing, if serving warm. Serve with some lightly sweetened whipping cream or a few scoops of vanilla bean ice cream.
Recipe Notes

dried-apricot-chamomile-and-helles-strudel-300

Sean Paxton

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