Desserts: Apricot and Coconut Strudel with Ginger Sauce

Apricot and Coconut Strudel with Ginger Sauce

Ingredients

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

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.

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.

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.

Details

  • Desserts
  • 2h 30 Preparation/cooking time: ca. 25m + Refrigerate: ca. 60m + Allow to rest: ca. 30m + Bake: ca. 35m
  • Servings For 8 servings
  • Nutrition 415 Kcal
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