I don’t know much about streudel. But maybe my German heritage was squirming around and needed some streudel? What? Whatever the case, out of nowhere I decided to go for it.

To the best of my knowledge, streudel basically means some fruit (or something else) rolled up in thin layers of dough and baked. So, being that I am married to a Greek, and obviously have a 12 boxes of Filo dough in my freezer at all times, I decided that my thin layers of dough would in fact be Filo. And because I learned how to handle Filo dough from my dear mother-in-law, the only thing I know to do with them is to layer them with melted butter. But I am pretty sure it is hard to do better than that anyways.

So I just went about layering the Filo as is I was getting ready to make Spanikopita or Bougatsa, only I filled it with sweet and tart apricots. The crispy, buttery, sweet, tart result was absolutely wonderful and summery and whole lot easier than baking a pie. (nothing against pie)

I have a feeling there is going to be a whole lot of streudel on the Summer recipe lineup.

To make the streudel:
Melt your butter and slice your apricots and toss them with the sugar, flour and cinnamon.

Set up your work station with your prepared sheet pan, your thawed filo dough and your apricots.

Layer the filo with melted butter, 1 sheet one way, and then two sheets the other way:

Fill with the apricot mixture.

Roll the Apricots in the filo like you were rolling a spring roll. Ignore my man hands.

Tuck the ends under.

Brush the outside of the streudel with melted butter and bake the streudel for 30 minutes.

Remove when the fruit is soft and the streudel is golden brown. Probably some will leek out the ends- but that is ok.

Let cool slightly and then sprinkle with powdered sugar.

Slice and serve.