Apricot Poppy Seed Strudel

(*) Enough for 8 people.

Sift the flour into a suitable bowl. Press a bulge in the center. Beat the =

egg into it, add oil, salt and water. Knead everything into a smooth, pliable dough. Form into a ball and rest under the inverted baking bowl at room temperature for about 30 minutes.

Roll out the dough thinly. Place a kitchen towel underneath and stretch the dough paper-thin over the back of your hand. Cut away any thick edges. Brush dough with butter.

Bring the milk to a boil with the poppy seeds. Set aside and let the poppy seeds soak for an hour. Sieve.

Sprinkle the raisins with the amaretto. Cut the apricots in half, remove the seeds and cut into slices.

Mix the ricotta with vanilla sugar, sugar, juice of one lemon and 2/3 of the yolks. Fold in soaked poppy seeds and marinated raisins.

First spread the ricotta-poppy seed filling, then the apricot pieces evenly on the top half of the stretched strudel dough, wrap the sides and roll up the strudel by means of the cloth. Place on a baking sheet with the seal side down. Brush with the remaining egg yolk.

Meanwhile, bake the strudel in the oven heated to 200 °C on the second rack from the bottom for 35 to 45 minutes. Serve the lukewarm strudel with vanilla ice cream.

We wish you good luck!

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