Easy Peach Strudel with Phyllo Dough
Sam Jones/Quinn Brein
TerryAnn Moore, Oaklyn, N.J.
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Tired of peach pies? Save some of your peaches for our easy peach and almond strudel made with phyllo dough. Peaches and almond paste rolled in layers of paper-thin phyllo make for a light, flaky, and extra crispy dessert. It tastes like it came from a gourmet bakery!
8 sheets filo dough (wrap and reserve remaining for another use)
1/4 cup (1/2 stick) butter
1/2 cup almond paste, diced
2 cups thinly sliced fresh peaches
1/2 cup sliced almonds
3 tablespoons sweetened condensed milk
2 tablespoons sugar
Preheat oven to 375 degree F. Brush the sheets of filo lightly with butter, stacking them up. Arrange the almond paste down the center of the dough, lengthwise. Lay peach slices on almond paste. Sprinkle with almonds, then drizzle with sweetened condensed milk. Roll up and place seam side down on a lightly greased cookie sheet. Brush top with any remaining butter, sprinkle with sugar. Bake 25 to 30 minutes or until golden brown. Cut into slices to serve. If desired, serve with whipped cream or, better yet, cinnamon whipped cream.
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