1½ oz (45 g) ground almonds
1 level tablespoon castor sugar
1 level teaspoon ground mixed spice
Finely grated rind of 1 lemon
1½ oz (45 g) wholemeal breadcrumbs
6 oz (175 g) filo pastry sheets
1 oz (30 g) polyunsaturated margarine,
4 large ripe peaches, skinned, stoned
Mix the almonds, sugar, spice and lemon
rind with 1 oz (30 g) of the breadcrumbs. On a large clean
teacloth, lay half the sheets of pastry, trimmed as necessary and with
edges overlapping, to form a rectangle about 20x16inch (51x40cm).
Arrange the rectangle so that one of its long sides is nearest o you.
Brush lightly with melted margarine. Arrange a second layer of
pastry sheets on top in the same way and brush with a little more
margarine. Spread the ground almond mixture in a 4 inch (10 cm)
strip along the side nearest to you, setting it in 2 inch (50 mm) from
the edge. Arrange the peach slices on top of the mixture.
Fold the two short sides in by 1 inch (25 mm), and fold the clear 2
inch (50 mm) strip of pastry over the peaches. Lift the edge of
the teacloth nearest to you so that the strudel begins to roll away
from you. Keep lifting until the strudel is completely rolled.
Carefully lay the strudel, seam side down, on a nonstick baking sheet.
Brush the remaining margarine over the strudel and sprinkle with the
remaining breadcrumbs. Bake in the preheated oven for about 45
minutes, or until the pastry is golden brown and crisp. Serve
the strudel warm.
When fresh peaches are unavailable use
1¾ lb (800 g) of unsweetened tinned peach halves, drained, dried with
kitchen paper and sliced. For a special occasion, sift 1 level
teaspoon of icing sugar over the strudel and put a teaspoon of Greek
yoghurt beside each serving.
If the peach skins will not pull off
easily, put the fruit in a heatproof bowl, pour boiling water over
them, leave for 1 minute then rinse with cold water. The skin
will come away easily.
Nutrient Value Per Serving:
9 g total fat (1 g saturated fat)
29 g carbohydrates
3 g added sugar
3 g fiber
180 mg sodium