Apricot and coconut strudel with ginger sauce


Total time: 2hr 30m
Preparation Time: 25m

Servings
For 8 portions


Nutritional Information

Contains 440 Kcal, 7g Protein, 49g Carbohydrates, 23g Fat


Ingredients

  • Sauce
  • 1 dl coconut milk
  • 2 dl water
  • 3 tbsp sugar
  • 1 tbsp cornflour
  • 1 fresh eggs
  • 3 cm ginger, thinly sliced
  • 1.5 dl cream
  • Pastry dough
  • 230 g white flour
  • 0.5 tsp salt
  • 1 fresh eggs
  • 2 tbsp sugar
  • 3 tbsp sunflower oil
  • 0.75 dl lukewarm water
  • To fill and assemble
  • 600 g apricots, chopped
  • 4 tbsp sugar
  • 3 tbsp cranberries
  • 1.5 dl coconut milk
  • 6 tbsp coconut flakes
  • icing sugar to dust

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Instructions

  • Sauce

    Combine the coconut milk with all the other ingredients up to and including the cornflour, beat with a whisk. Add the ginger, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and stir for a further 2 mins. Strain the sauce, allow to cool. Whip the cream until stiff, fold in. Cover the sauce and chill for approx. 1 hr.
  • Pastry dough

    Mix the flour, salt and sugar. Whisk the egg, oil and water, add to the flour mixture, combine with a risotto spoon. On a lightly floured surface, knead into a smooth dough. Leave the dough to rest at room temperature for approx. 30 mins. underneath a bowl.
  • To fill and assemble

    Mix the apricots, cranberries and sugar. On a lightly floured surface, roll out the dough as thinly as possible into a rectangle and place on a cloth. With floured hands, carefully stretch the dough from the middle outwards until it is translucent. Brush the dough with 100 ml of coconut milk and sprinkle with 4 tbsp of coconut flakes. Spread the filling over the bottom half of the dough, leaving a free edge of approx. 2 cm. Fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place the strudel seam-side down on a baking tray lined with baking paper, brush with the remaining coconut milk, sprinkle with the remaining coconut flakes. Bake for approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool.
  • Serve:

    Dust the strudel with icing sugar. Serve with the ginger sauce.

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Products used in this recipe

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