Apricot Strudel

This is from the Diabetes Australia The Diabetes Cookbook and is in response to a request for diabetic recipes with nuts. Times are estimated.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 825  g apricots (slices canned in natural juice, drained)
• 2  tablespoons brown sugar
• 1  teaspoon ground cinnamon
• 3⁄4 cup sultana (120 grams)
• 1⁄4 cup hazelnuts (35 grams, roasted and finely chopped)
• 6  sheets phyllo pastry
• 1  tablespoon nonfat milk
• 1  tablespoon icing sugar

Directions

1. Preheat oven to 200 degree celcius (180 degree for fan-forced).
2. Grease oven tray.
3. Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
4. Stack pastry sheets, brushing each lightly with milk as you layer them.
5. Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
6. Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
7. Place seam side down on prepared tray.
8. Bush strudel with remaining milk.
9. Bake uncovered for about 25 minutes or until lightly browned.
10. Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.