Cream the butter with sugar for a minute, add the egg, almond extract, flour and ground almonds.
Unroll the pastry sheet, add the frangipane mixture in the middle, then add the apricots on top.
Make a fringe on both sides of the pastry, lengthwise, and cut off the corners. Fold the ends towards the apricots and braid the strudel.
Brush it with milk, add sliced almonds on top and bake it 200C for about 30 minutes or until puffed and golden brown. Add icing sugar and top, slice and enjoy!
