Vinschger Apricot Strudel

For 8 pieces

1 kg Vinschger apricots (from the Val Venosta Valley)
500 g puff pastry
50 g sugar
Icing sugar

Stone the apricots. Roll out the puff pastry thinly. Spread the apricots generously on the pastry and sprinkle with the sugar.
Fold in the short ends and roll up the strudel lengthwise. Place on a baking tray lined with baking paper and bake at 180° hot air for approx. 40 minutes. Dust with icing sugar and serve.

TIP: Tastes delicious with vanilla ice cream and/or whipped cream.