Spiced stone fruit strudel
The strudel is a classic German sweet pastry dish. We've been a little creative here and instead of using apples, we've used peaches and nectarines. You'll love the result.
- 45 mins cooking
- Serves 4
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Ingredients
Spiced stone fruit strudel
- 2 peaches (300g), quartered, sliced thinly
- 2 nectarines (340g), quartered, sliced thinly
- 2 tablespoon brown sugar
- 1/2 cup (80g) sultanas
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup (25g) fresh breadcrumbs
- 6 (sheets) fillo pastry
- 20 gram butter, melted
- 2 tablespoon milk
- 2 teaspoon icing sugar
Method
Spiced stone fruit strudel
- 1Combine peach, nectarine, brown sugar, sultanas, spices and breadcrumbs in medium bowl.
- 2Preheat oven to 200°C/180°C fan-forced. Grease oven tray; line with baking paper.
- 3Stack fillo sheets, brushing all sheets with half of the combined butter and milk. Cut fillo stack in half widthways; cover one stack with baking paper, then with a damp tea towel, to prevent drying out.
- 4Place half of the fruit mixture along centre of uncovered fillo stack; roll from one side to enclose filling, sealing ends of roll with a little of the remaining butter mixture. Place strudel, seam-side down, on tray; brush all over with a little of the remaining butter mixture. Repeat process with remaining fillo stack, fruit mixture and butter mixture.
- 5Bake strudels about 25 minutes or until browned. Cut each strudel in half widthways; divide among plates, dust with sifted icing sugar.