Peach and Almond Strudel Recipe

All Health Articles, Information and Recipes Website Categories



All Healthy Desserts Recipes

All Healthy Drinks Recipes

All Healthy Food Articles

All Healthy Food Recipes

All Healthy Pastries Recipes

All Healthy Salads Recipes

All Healthy Sauces Recipes

All Healthy Snacks Recipes

All Healthy Soups Recipes

All Organic Food Recipes

All Pasta and Grains Recipes

Allergies and Intolerances




Blood Diseases


Chinese Healing and Herbs


Colds and Flu






Fatigue and Stress

Fitness and Exercise

Hair Care

Heart Disease

Herbs and Spices


Infectious Diseases


Liver Disease


Mental Disorders

Migraine Headaches

Nutritional Notes


Oral Health


Skin Care


Tai Chi and Qi Gong

Urinary System

Vitamins and Minerals

Yoga and Meditation

Peach and Almond Strudel Recipe

(Melting, spiced almond paste and fresh peach slices in a wafer-thin

wrapping create this tempting variation of the Viennese apple strudel)

Ingredients:  Serves 6, Oven: Preheat to 200C

1 oz (45 g) ground almonds

1 level tablespoon castor sugar

1 level teaspoon ground mixed spice

Finely grated rind of 1 lemon

1 oz (45 g) wholemeal breadcrumbs

6 oz (175 g) filo pastry sheets

1 oz (30 g) polyunsaturated margarine, melted

4 large ripe peaches, skinned, stoned and sliced



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. 


Note:  When fresh peaches are unavailable use 1 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:

215 calories

9 g total fat (1 g saturated fat)

29 g carbohydrates

3 g added sugar

3 g fiber

180 mg sodium


More on All Healthy Pastries Recipes


Copyright 2006 All rights reserved

All trademarks are the property of their respective owners

Contact Us | Disclaimer | Privacy Policy | Other Resources