Apricot and almond strudel

1 packet strudel pastry (2sheets) melted butter

450 gm fresh apricots,stoned and sliced

100 gm ground almonds

25 gm flaked almonds

grated rind of 1 lemon

75 gm castor sugar

spread one sheet of pastry on a tea towel and brush with melted butter.place the second sheet on top and brush again.Mix the apricots, almonds,lemon rind and sugar together and spoon over the pastry.roll up with the help of the tea towel, folding in the ends.cover a baking sheet with non-stick paper and lift on the strudel,forming into a horseshoe shape.bake in a moderately hot oven (200 C,400 F) for 30 minutes until crisp and golden brown.slide on to a serving dish and dust with icing sugar.serve hot or cold with cremet.

to make cremet,pour 300 ml milk into a pan,reserving about 2 tablespoons.bring gently to the boil.meanwhile,mix 2 heaped teaspoons custard powder with sugar to taste and the reserved milk.remove the boiled milk from the heat,stir in the custard and return to the heat to thicken,stirring.leave to cool.add 150 ml natural yogurt and chill before serving