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
  • Print


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


Spiced stone fruit strudel
  • 1
    Combine peach, nectarine, brown sugar, sultanas, spices and breadcrumbs in medium bowl.
  • 2
    Preheat oven to 200°C/180°C fan-forced. Grease oven tray; line with baking paper.
  • 3
    Stack 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.
  • 4
    Place 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.
  • 5
    Bake strudels about 25 minutes or until browned. Cut each strudel in half widthways; divide among plates, dust with sifted icing sugar.

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