Apricot Coconut Strudel with Ginger Sauce

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

For 8 servings

Nutritional Information

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


  • Sauce
  • 1 dl coconut milk
  • 2 dl Water
  • 3 tbsp. sugar
  • 1 tbsp. Maizena cornflour
  • 1 fresh eggs
  • 3 cm ginger, cut into thin slices
  • 1.5 dl cream
  • Dough
  • 230 g white flour
  • 0.5 tsp. salt
  • 1 fresh eggs
  • 2 tbsp. sugar
  • 3 tbsp. sunflower oil
  • 0.75 dl lukewarm water
  • Topping & Shaping
  • 600 g apricots, cut into segments
  • 4 tbsp. sugar
  • 3 tbsp. cranberries
  • 1.5 dl coconut milk
  • 6 tbsp. coconut flakes
  • icing sugar to dust

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  • Sauce

    Combine the coconut milk and remaining ingredients with the cornflour and beat with a whisk. Add the ginger, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, immediately remove the pan from the heat, stir for a further 2 mins. or so. Strain the sauce, allow to cool. Beat the cream until stiff, fold in. Cover the sauce and chill for about an hour.
  • Dough

    Combine the flour, salt and sugar. Combine the egg, oil and water and mix well, add, combine with a ladle and, on a surface dusted with a little flour, knead to a smooth, soft dough. Leave the dough to rest at room temperature for approx. 30 mins. underneath a bowl.
  • Topping & Shaping

    Mix the apricots, cranberries and sugar. On a surface lightly dusted with flour, roll out the dough to a rectangular shape, as thinly as possible, place on a cloth and, with floured hands, carefully stretch outwards from the middle until the dough is translucent. Coat the dough with 100 ml of coconut milk and scatter over 4 tbsp of coconut flakes. Distribute filling over the bottom half of the dough, leaving a free edge of about 2 cm. Fold the side edges inwards, lift the cloth and loosely roll up the strudel. Place the strudel on an oven tray lined with baking paper, with the seam facing down, coat with the remaining coconut milk and scatter over the remaining coconut flakes. Bake for approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool.
  • Servieren:

    Strudel mit Puderzucker bestäuben. Ingwer-Sauce dazu servieren.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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