Apricot Strudel

For the apricot strudel, quarter the apricots, toast the breadcrumbs in the butter until golden. Take the filo pastry out of the package, lay it on a damp cloth.

Brush one pastry sheet with melted butter, place a second pastry sheet on top, sprinkle with toasted bread crumbs. Top with apricots and sprinkle with cinnamon and sugar.

Fold in the ends, roll up, place on a baking tray lined with baking paper and brush with butter. Do the same with the rest of the dough. Bake according to package directions. Serve sprinkled with sugar.

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