Leek and Apricot Strudel with Pinenuts

By khoglan1

Ingredients

• 5 - 5 leeks, trimmed, rinsed clean and chopped thinly
• 16 - 16 dried apricots, diced
• 1/3 - 1/3 C pinenuts, toasted
• 100 - 100 g ricotta (or other fresh cheese)
• 8 - 8 sheets of filo dough
• 1/2 - 1/2 C breadcrumbs
• 1/4 - 1/4 C + 1 tsp olive oil
• - salt, pepper

Preparation

Step 1

Heat a teaspoon of olive oil in a large pan, and add in the chopped leeks. Season with salt and pepper, cover and cook over medium heat for twenty to thirty minutes, until completely softened. Transfer into a colander to drain for at least 15 minutes.

In a medium mixing-bowl, combine the leeks, diced apricots, toasted pinenuts and ricotta, stirring gently with a wooden spoon.

Preheat the oven to 200°C (400°F), and line a cookie sheet with parchment paper.

Assemble the strudels. Prepare the bread crumbs and the olive oil in two small ramequins. Lay a first sheet of filo dough on a large cutting board or clean work surface, covering the stack of remaining sheets with a lightly dampened dish towel. Lightly brush the sheet of filo dough with olive oil, then sprinkle with roughly a tablespoon of breadcrumbs. Cover with another sheet of dough, brush and sprinkle. Repeat with two other sheets, but omit the bread crumbs on the last sheet. You'll end up with four stacked layers of filo dough, each brushed with oil on one side, with breadcrumbs between the layers.

Flip the stack so that the oiled side is beneath. Spread with half of the filling, leaving a margin on all sides, about 1 1/2 inch. Roll the strudel upon itself, like you would a jelly-roll, starting on a long side of the rectangle. Transfer the strudel with caution, seam side down, on the baking sheet, leaving room for the second one. Tuck the ends underneath, and brush the top with a little more oil if it looks a little dry, this will help it turn golden.

Repeat those steps with four other sheets of dough and the second half of the filling. Put the baking sheet into the oven for about twenty minutes, until the strudels are crispy and golden. Cut each strudel in slices and serve immediately.