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Peach Strudel with Vanilla Sauce

Peach Strudel with Vanilla Sauce Peach Strudel with Vanilla Sauce Peach Strudel with Vanilla Sauce Peach Strudel with Vanilla Sauce Peach Strudel with Vanilla Sauce Peach Strudel with Vanilla Sauce

It was definitely my kind of dessert, it's sweet, but too sweet; vanilla sauce gave some richness, but wasn't overwhelming. The peach-maple filling was so delicious, packed with fresh peach flavor, of course :D and the juicy filling was just oozing out loudly.













Trans-fat Free, Good source of fiber, Low Sodium


1 x safflower oil
to coat baking sheet, or canola oil, or cooking spray
4 cups peaches
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup maple syrup
or honey, or sugar
2 tablespoons arrowroot flour
or cornstarch
6 large phyllo (filo) pastry sheets
dough sheets
¼ cup butter
½ cup almonds
2 tablespoons date sugar
or brown sugar
½ cup honey
2 tablespoons butter, unsalted
2 each egg yolks
1 cup milk, skim
or any milk
1 teaspoon vanilla extract


Preheat oven to 375℉ (190℃). Lightly oil a large baking sheet.

In a large saucepan mix together peaches, cinnamon, nutmeg, maple syrup, and arrowroot.

Cook over medium-high heat until peaches soften, about 8 minutes. Let cool completely.

You can place hot pot over a bowl of ice to speed up cooling process.

Place phyllo on a clean counter or cutting board, cover it with a clean and damp towel while you are working on it.

Sprinkle each sheet with 2 teaspoons melted butter, then spread butter to cover as much of filo sheet as possible .

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.

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.

Bake phyllo 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, and milk.

Cook, stirring constantly, until mixture thickens.

Let cool slightly, stir in vanilla extract.

Serve over slices of strudel.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 36939% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 80mg 3%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 11%
Sugars g
Protein 8g
Vitamin A 14% Vitamin C 12%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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