Sift the flour into a suitable bowl. Press an indentation in the center with a tablespoon and pour in the oil, salt and beaten egg. gradually stir in the water. Work the dough and stir through the flour until it comes away easily from the baking bowl. Remove the strudel dough from the baking bowl and shape into a smooth ball with your hands on a floured surface. Place back in the baking bowl and rest, covered with a dishcloth, for half an hour. Lay out a clean dish hangl on the table as a strudel cloth and sprinkle with flour. Roll out the dough as rectangularly as possible on the strudel cloth with a rolling pin.
Mix the curd with the vanilla sugar, custard powder, sugar and the two egg yolks and stir until smooth. Spread the curd mixture evenly on the rolled out strudel dough form and only on one half. Place the quartered apricots (previously washed and pitted) on top of the curd. Turn the edges of the dough inward.
Carefully roll up the strudel by lifting the dish hangl on the side that is covered with filling. Place the apricot strudel, seam side down, on a baking sheet lined with parchment paper and brush with the beaten egg.
Bake: about half an hour at 180 to 200 °C.
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