About the Recipe
Transport your taste buds to sun-kissed orchards with the tantalising aroma of freshly baked peach strudel.
Ingredients
4 California peaches, diced
3 tablespoons light brown sugar
½ teaspoon cinnamon
Pinch all spice
1 tablespoon flour
1 tablespoon lemon juice (or a splash of rum)
½ cup sliced almonds
6 sheets filo pastry
½ cup butter, melted
To serve, icing sugar, whipped cream or ice cream
Preparation
Preheat the oven to 190°C. Line a baking tray with baking paper.Preheat the oven to 190°C. Line a baking tray with baking paper.
Dice peaches into 1 cm pieces. Place in bowl and toss with the sugar, spices, flour, lemon juice and half the almonds.
Lay one sheet of filo on a clean board and brush with the melted butter. Keep remaining pastry under a towel to prevent drying out while you work. Repeat with one sheet at a time until you have 6 sheets stacked together.
Arrange the peach mixture down one long side of the filo stack, leaving a couple of centimetres space from the edge and at each end.
Carefully roll the filo around the peaches to form a log, tucking in the edges.
Using a large spatula, place the strudel on the lined baking tray seam-side down. Brush the top with melted butter and scatter with remaining almonds.
Bake on the center rack of the oven for about 20-25 minutes or until golden brown. Serve warm or cool, dusted with icing sugar.