This filling interested me a few years ago. She flashed in some culinary magazine, just before Easter, in the product of yeast dough. And today, finally, finding only one recipe on the German site, decided to try it on Reflection, made a few changes and was pleased with the result! I think you have enough courage to bake anything with all that filling!
Gift of nature.
I have very sweet dried apricots from Uzbekistan.
Grate the carrots as small as possible (I have a little large). Put out a couple of minutes in butter. Add the honey and to put out.
Chop the dried apricots (can be a blender). Grate the zest from one orange. Add the dried apricots to the carrots and squeeze the juice of 1 orange. Stir and put out under the lid on low heat for 10 minutes, stirring occasionally.
Juice 2nd orange pour raisins. To add to the main mixture along with the juice, even. Add the calcined chopped nuts and sesame seeds. Stir and still put out a couple of minutes. Get a fairly dense, homogeneous mass. If it seems dry, add some orange juice.
This is the basic recipe.
It seemed to me that the mass is sweet, and I added 2 more finely grated apples, put out all together.
It all depends on the sweetness of dried apricots and carrots themselves. Therefore, adjust the amount of honey. But in cold, the filling is not as sweet as in hot!
Design in the form of strudel. Scissors made the cuts to come out pairs.
Baked 40 minutes at 180 degrees.
Minutes for 10 until ready smeared with a mixture of egg yolk with milk and sprinkled with sesame seeds.