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Recipe: Apricot and Cinnamon Strudel

A tasty and spicy twist on a traditional strudel.

Serves 4-6

Prep Time: 15mins

Cook Time: 30mins


1 x 410g apricot halves in light syrup

270g filo pastry sheets

75g/3oz melted butter

2 tsp ground cinnamon

1 heaped tbsp icing sugar

vanilla ice cream, to serve


  • Preheat the oven to 180C/350F/Gas 4.
  • Drain the syrup from the peaches and reserve, then roughly chop the apricots and set aside.
  • Lay 3-4 sheets of filo pastry onto a work surface to form a rectangle about 30cm x 20cm.
  • Mix the melted butter and cinnamon together then brush each sheet with butter.
  • Layer up the filo, buttering as you go, until all the filo is used.
  • Scatter the chopped apricots all over the filo, leaving a 2cm gap around all the edges.
  • Fold the longest edges over the apricot and then starting at the shortest edge, roll up into a swiss roll.
  • Place onto a baking tray and dust with the icing sugar.
  • Place in the oven for 30-40 minutes until golden brown and cooked through.
  • Serve either hot or warm with a dollop of vanilla ice cream and the reserved apricot syrup drizzled over.

Recipe provided Canned Foods UK

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