Recipe - Peach Strudel With Vanilla Sauce

Safflower oil to coat
Baking sheet
4 cup Sliced peaches
One half teaspoon Cinnamon
One half teaspoon Nutmeg
One half cup Maple syrup
2 tablespoon Arrowroot powder
6 lg Filo dough sheets
One fourth cup Melted butter
One half cup Ground almonds
2 tablespoon Date sugar
One half cup Honey
2 tablespoon Unsalted butter
2 Egg yolks
1 cup Nonfat milk
1 teaspoon Vanilla extract

1. Preheat oven to 375 degrees F. Lightly oil a large baking sheet.

2. In a large saucepan mix together peaches, cinnamon, nutmeg, maple syrup,
and arrowroot. Cook over mediumhigh heat until peaches soften. Let cool.

3. Place filo on a clean counter. Sprinkle each sheet with 2 teaspoons
melted butter, then spread butter to cover as much of filo sheet as
possible (see Preparing Filo, recipe included in this cookbook). Sprinkle
equal amounts of almonds and date sugar on top of buttered sheets,
reserving 1 teaspoon each for topping. Stack sheets evenly on top of each
other in a pile.

4. Place cooled peach mixture along one end of filo and roll filo around
peaches, forming a log. Place seam side down on prepared baking sheet.
Brush top of filo with any remaining melted butter and sprinkle with
remaining almonds and date sugar.

5. Bake filo roll for 20 minutes or until crisp and brown. While it is
baking, in a small saucepan over medium heat combine honey, unsalted
butter, egg yolks, milk, and vanilla. Cook, stirring constantly, until
mixture thickens. Let cool slightly and serve over slices of strudel.

Recipe By : the California Culinary Academy

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip