Apricot Strudel

15 Mins

Prep time

30 Mins

Cooking time

Serves 8

What you need

COMBINE PHILLY, caster sugar and lemon juice, beating until smooth.
SPOON PHILLY mixture and fruit along the longest side of pastry, 10cm from the edge and 5cm from each end. Fold 10cm edge over filling, tuck in ends then roll to enclose filling.
PLACE strudel on a foil lined baking tray. Brush with a little butter and sprinkle with coconut. Bake at 180°C for 15 minutes. Dust with icing sugar to serve.

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