Recipe By : The California Culinary Academy
Serving Size : 10 Preparation Time :1:00
Categories : Desserts Low Sodium
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Safflower oil -- to coat baking
- sheet
4 c Peaches -- sliced
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 c Maple syrup
2 tb Arrowroot powder
6 lg Filo dough sheets
1/4 c Butter -- melted
1/2 c Almonds -- ground
2 tb Date sugar
1/2 c Honey
2 tb Unsalted butter
2 Egg yolks
1 c Nonfat milk
1 ts Vanilla extract
Preheat oven to 375 F. Lightly oil a large baking sheet.
In a large saucepan mix together peaches, cinnamon, nutmeg, maple
syrup, and arrowroot. Cook over medium-high heat until peaches
soften. Let cool.
Place filo on a clean counter. Sprinkle each sheet with 2 ts melted
butter, then spread butter to cover as much of filo sheet as
possible. Sprinkle equal amounts of almonds and date sugar on top of
buttered sheets, reserving 1 ts each for topping. Stack sheets evenly
on top of each other in a pile.
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.
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.
Notes:
In this recipe the filo sheets are lightly buttered, filled with
fresh peaches, and sprinkled with almonds. The vanilla sauce is a
creamy mixture of egg whites, nonfat milk, vanilla extract, and
honey. Serve the strudel hot from the oven. Its elegant appearance
makes it a good choice for after-theater parties.
