Zutaten für Peach Raspberry Strudel
- Whole Almond
- Oatmeal
- Light Brown Sugar
- Granulated Sugar
- 1 teaspoon ground cinnamon
- 3 ripe peaches, peeled, pitted, and thinly sliced
- Fresh Raspberry
- Vanilla Extract
- Phyllo Dough
- 2 tablespoons unsalted butter, melted
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Zubereitung von Peach Raspberry Strudel
- Preheat your oven to 400°F (200°C). Lightly flour a clean surface.
- On the floured surface, gently roll out the thawed puff pastry slightly to create a larger rectangle.
- In a large bowl, gently toss together the sliced peaches, raspberries, sugar, lemon juice, and cinnamon.
- Spread the melted butter evenly over the puff pastry, leaving a 1-inch border.
- Spread the peach and raspberry mixture evenly over the buttered pastry.
- Starting from one of the longer sides, tightly roll the pastry into a log.
- Tuck the seam underneath and place the strudel seam-side down onto a baking sheet lined with parchment paper.
- Brush the top of the strudel with a little extra melted butter.
- Bake for 40-50 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let the strudel cool slightly before dusting generously with powdered sugar and slicing into thick pieces.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
128g
Fat
40g
Carbs
17g
