Peach Strudel with Vanilla Sauce (#1245)

Desserts Pastries Strudels
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  • 1 Safflower Oil to coat baking sheet, or canola oil, or cooking spray
  • 4 cups Peaches sliced
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 cup Maple Syrup or honey, or sugar
  • 2 tablespoons Arrowroot Flour or cornstarch
  • 6 large Phyllo (Filo) Pastry Sheets dough sheets
  • 1/4 cup Butter melted
  • 1/2 cup Almonds ground
  • 2 tablespoons Date Sugar or brown sugar
  • 1/2 cup Honey
  • 2 tablespoons Unsalted Butter
  • 2 Egg Yolks
  • 1 cup Skim Milk or any milk
  • 1 tsp Vanilla Extract


  1. Preheat oven to 375° f (190° c). Lightly oil a large baking sheet.
  2. In a large saucepan mix together peaches, cinnamon, nutmeg, maple syrup, and arrowroot.
  3. Cook over medium-high heat until peaches soften, about 8 minutes. Let cool completely.
  4. You can place hot pot over a bowl of ice to speed up cooling process.
  5. Place phyllo on a clean counter or cutting board, cover it with a clean and damp towel while you are working on it.
  6. Sprinkle each sheet with 2 teaspoons melted butter, then spread butter to cover as much of filo sheet as possible .
  7. Sprinkle equal amounts of almonds and date sugar on top of buttered sheets, reserving 1 teaspoon each for topping.
  8. Stack sheets evenly on top of each other in a pile.
  9. Place cooled peach mixture along one end of filo and roll filo around peaches, forming a log.
  10. Place seam side down on prepared baking sheet.
  11. Brush top of filo with any remaining melted butter and sprinkle with remaining almonds and date sugar.
  12. Bake phyllo roll for 20 minutes or until crisp and brown.
  13. While it is baking, in a small saucepan over medium heat combine honey, unsalted butter, egg yolks, and milk.
  14. Cook, stirring constantly, until mixture thickens.
  15. Let cool slightly, stir in vanilla extract.
  16. Serve over slices of strudel.
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