Apricot-Top Strudel

Knead together flour, 1egg, salt and 70 ml water. Rest for 1 hour.

Separate the remaining eggs. Beat yolks with sugar until creamy. Fold in lemon zest, curd and cream. Soak de-rinded bread in milk, pass through a sieve.

Drain apricots, dice. Fold into curd mixture with bread and almond kernels. Beat egg whites until stiff and fold in. Preheat the oven to 200 °C.

Roll out dough thinly in two portions, brush with butter. Spread filling evenly on top. Fold dough over at the sides, roll up loosely.

Spread remaining butter on top. Bake in greased roaster for 40 minutes. Brush with butter in between.

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