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Easy Peach Strudel with Phyllo Dough

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Serves 6-10
Category
Fruit
Course
Desserts
Credit
TerryAnn Moore, Oaklyn, N.J.
Sources
Old Farmer's Almanac Contests
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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!

Try it with fresh peaches to make it even more delicious!

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
  1. Preheat oven to 375 degrees F. 
  2. Brush the sheets of filo lightly with butter, stacking them up. 
  3. 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. 
  4. Roll up and place seam side down on a lightly greased cookie sheet. 
  5. Brush top with any remaining butter, sprinkle with sugar. 
  6. Bake 25 to 30 minutes or until golden brown. 
  7. Cut into slices to serve. If desired, serve with whipped cream or, better yet, cinnamon whipped cream.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Becky (not verified)

4 years 10 months ago

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.

Geri Reski (not verified)

4 years 10 months ago

Phyllo is difficult to work with....

Kathleen Carroll (not verified)

5 years 10 months ago

Wonder how this would be made with puff pastry?