Peach strudel with vanilla sauce
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Safflower oil -- to coat | ||
| Baking sheet | ||
| 4 | cups | Sliced peaches |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ½ | cup | Maple syrup |
| 2 | tablespoons | Arrowroot powder |
| 6 | larges | Filo dough sheets |
| ¼ | cup | Melted butter |
| ½ | cup | Ground almonds |
| 2 | tablespoons | Date sugar |
| ½ | cup | Honey |
| 2 | tablespoons | Unsalted butter |
| 2 | Egg yolks | |
| 1 | cup | Nonfat milk |
| 1 | teaspoon | Vanilla extract |
Directions
1. Preheat oven to 375 degrees F. Lightly oil a large baking sheet.
2. In a large saucepan mix together peaches, cinnamon, nutmeg, maple syrup, and arrowroot. Cook over medium-high heat until peaches soften. Let cool.
3. Place filo on a clean counter. Sprinkle each sheet with 2 teaspoons melted butter, then spread butter to cover as much of filo sheet as possible (see Preparing Filo, recipe included in this cookbook).
Sprinkle equal amounts of almonds and date sugar on top of buttered sheets, reserving 1 teaspoon each for topping. Stack sheets evenly on top of each other in a pile.
4. Place cooled peach mixture along one end of filo and roll filo around peaches, forming a log. Place seam side down on prepared baking sheet. Brush top of filo with any remaining melted butter and sprinkle with remaining almonds and date sugar.
5. Bake filo roll for 20 minutes or until crisp and brown. While it is baking, in a small saucepan over medium heat combine honey, unsalted butter, egg yolks, milk, and vanilla. Cook, stirring constantly, until mixture thickens. Let cool slightly and serve over slices of strudel.
Recipe By : the California Culinary Academy From: Date: 05/28