Strawberry and Peach Strudel Recipe

Ingredients

Serve 6-8

• 10 oz/300 g frozen phyllo pastry, thawed

• 1 tbsp butter, melted

• 1 cup/150 g apricot preserves

• 14 oz/400 g strawberries, washed, hulled, and thinly sliced

• 4 peaches, pitted and thinly sliced

• 4 tbsp pine nuts

• 1/3 cup/50 g fine dry bread crumbs

• grated zest of 1 lemon

• 1 tbsp sugar

• 4 tbsp milk

• 1/2 cup/15 g confectioners'/icing sugar, to dust

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter and flour a baking sheet.

2. Lay a clean cloth on a work surface and sprinkle with flour. Unfold or unroll the sheets of pastry on top of the cloth.

3. Brush each one with the melted butter and apricot preserves.

4. Arrange the prepared fruit in the center of the pastry. Sprinkle with the pine nuts, bread crumbs, lemon zest, and sugar.

5. Roll up the pastry and tuck in the ends to seal to prevent the filling from leaking out during cooking.

6. Carefully transfer the strudel to the prepared sheet and brush all over with milk.

7. Bake for 45-50 minutes, or until lightly browned. Dust with the confectioners' sugar and serve hot.