With this from our garden, some form of peach dessert was a necessity.
I didn’t really feel like an actual peach pie and the thermomix was too busy with bolognaise sauce for dinner to make pastry. So once again, filo to the rescue and pie becomes strudel. I preface this recipe by saying that I would have preferred to use rapadura rather than xylitol but I’ve run out and Organic Gertrude are closed for holidays. I do wish someone else around here would start stocking it.
4 cups fresh peach, peeled and sliced
1 egg, lightly beaten
1/3 cup xylitol
1/3 cup flour
1 teaspoon cinnamon
1/2 teaspoon cardamon
4 sheets of filo
melted butter for brushing filo
Preheat oven to 180 degrees
Combine peach, egg, xylitol, flour and spices gently. Brush a sheet of filo, lay it flat on a baking tray. Top with another sheet and brush and so on until all 4 sheets are used. Pile peach mixture onto middle of filo and spread into long log. Fold up edges until the strudel is covered by the pastry. Brush top with butter.
Bake for 30 – 35 minutes or until pastry is golden.