Photo Credit
Sam Jones/Quinn Brein
Yield
Serves 6-10
Category
Course
Credit
TerryAnn Moore, Oaklyn, N.J.
Sources
Tired of peach pies? Save some of your peaches for our Easy Peach and Almond Strudel With Phyllo Dough. Peaches and almond paste rolled in layers of paper-thin phyllo makes a light, flaky, and extra crispy dessert. It tastes like it came from a gourmet bakery!
Ingredients
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
Instructions
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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For non-nut eaters, what is the correct substitute for the almond paste?
Hi, Becky. While we don't have any recipes for non-nut almond paste, you may want to do a google search and find out how to make a substitute. We've heard there is one made with cream cheese that could work.
Phyllo is difficult to work with....
Wonder how this would be made with puff pastry?
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