Fruit and Almond Strudel

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Fruit and Almond Strudel

Fruit and Almond Strudel
1 cup Kern’s Apricot Nectar
3/4 cup dried cherries
1/4 cup dried apricots chopped
1 sheet puff pastry (1/2 of a 17.3- oz. box) thawed
1/2 of a (7- oz.) package almond paste
1/2 tbsp. milk
3 tbsp. sliced almonds
Powdered sugar
Prep time: 15 minutes, Cook time: 40 minutes

Preheat oven to 400°F and line a baking sheet with parchment
paper. Bring nectar to a boil in a small saucepan. Add
cherries and apricots; simmer over medium heat for 15
minutes or until most of the liquid has been absorbed.
Remove from heat. Unfold pastry on prepared baking sheet and
crumble almond paste down the center. Spoon fruit down the
center, spreading out slightly. Fold in sides of pastry so
that it meets in the center; pinch seam to seal. Brush with
milk and sprinkle with almonds. Bake for 25 minutes. Let
cool slightly, then dust with powdered sugar.

Makes 8 servings.
Nutritional Information:
170 calories, 3 g protein, 6 g total fat (0.5 g sat.), 26 g carbohydrate, 2 g fiber, 13 g sugar, 0 mg cholesterol, 20 mg sodium, 3.5 points


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