Peach Raspberry Strudel

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup whole almond, toasted
• 3/4 cup oatmeal
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• 3 medium peaches, peeled and cut into 1/4 inch dice
• 1/2 pint fresh raspberry
• 1/2 teaspoon vanilla extract
• 6 sheets phyllo dough
• 6 tablespoons melted butter

Recipe

• 1 preheat oven to 375ºf.
• 2 chop the almonds in a food processor.
• 3 add the oatmeal and process until the texture resembles coarse cornmeal.
• 4 add sugars and 1 teaspoon of the cinnamon.
• 5 process just combine the ingredients.
• 6 set aside.
• 7 combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well.
• 8 place one sheet of phyllo on a clean counter.
• 9 brush lightly with melted butter to cover the entire sheet.
• 10 top with a second sheet of phyllo and brush with melted butter.
• 11 sprinkle about one-fifth of the pecan mixture generously over the top.
• 12 add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used.
• 13 sprinkle the remaining pecan mixture over the top of the filo dough.
• 14 spread the fruit mixture in a log down one of the long sides of the phyllo sheets, leaving a 1-inch border on each end.
• 15 starting with the long end, roll the phyllo and fruit into a log, tucking the ends under so that the fruit is completely enclosed.
• 16 cut a piece of baking parchment big enough to fit the strudel.
• 17 place the strudel seam side down on a baking pan lined with the parchment.
• 18 brush the tops and sides of strudel with remaining melted butter.
• 19 make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked.
• 20 bake in a preheated 375ºf oven for 25 to 30 minutes.
• 21 serve warm or cold, dusted with powdered sugar and topped with ice cream or whipped cream.