Peach Strudel With Vanilla Sauce

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy	California	Desserts, Fruits	10	Servings

INGREDIENTS

		Safflower oil, to coat
		Baking sheet
4	c	Sliced peaches
1/2	t	Cinnamon
1/2	t	Nutmeg
1/2	c	Maple syrup
2	T	Arrowroot powder
6		Filo dough sheets
1/4	c	Melted butter
1/2	c	Ground almonds
2	T	Date sugar
1/2	c	Honey
2	T	Unsalted butter
2		Egg yolks
1	c	Nonfat milk
1	t	Vanilla extract

INSTRUCTIONS

Preheat oven to 375 degrees F. 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. Let
cool. 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. 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 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

A Message from our Provider:

“Sunsets – a gift from God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 242 Calories From Fat: 101 Total Fat: 11.6g Cholesterol: 54.8mg Sodium: 15.7mg Potassium: 266mg Carbohydrates: 34g Fiber: 1.9g Sugar: 30.8g Protein: 3.6g