Peach Strudel With Vanilla Sauce

Recipe Ingredients

		Safflower oil - to coat baking sheet
4 cups	948ml	Sliced peaches
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
1/2 cup	164g / 5.8oz	Maple syrup
2 tablespoons	30ml	Arrowroot powder
6 tablespoons	90ml	Filo dough sheets (large)
1/4 cup	49g / 1.7oz	Melted butter
1/2 cup	73g / 2.6oz	Ground almonds
2 tablespoons	30ml	Date sugar
1/2 cup	118ml	Honey
2 tablespoons	30ml	Unsalted butter
2		Egg yolks
1 cup	237ml	Nonfat milk
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

1. Preheat oven to 375F. 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.

Source:
the California Culinary Academy

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