· 2 pounds fresh, ripe peaches
· 2 tablespoons fresh lemon juice
· 1 teaspoon finelv chopped lemon zest
· 2 tablespoons Peach Schnapps
· 1 cup sugar
· Pinch allspice
· 4 tablespoon cornstarch
· 10 frozen phyllo pastry sheets
· 2 sticks unsalted butter, melted
· Fine dry plain bread crumbs
· 1 cup heavy cream
· 1 tablespoon confectioner's sugar
· 1 tablespoon Peach Schnapps
· Fresh mint leaves (optional)
Peel and thinly slice the peaches.
Stir together the lemon juice, zest and schnapps.
Add the peaches and lightly toss to coat each slice.
Stir together the sugar, allspice and cornstarch. Toss with peaches.
Let sit at room temperature for at least 30 minutes, or until the sugar dissolves.
Using a soft, natural bristle pastry brush, brush a sheet of phyllo with melted butter.
Lightly sprinkle with bread crumbs.
Repeat until 5 sheets of pastry are stacked to form 1 sheet.
Lay out the layered pastry sheet lengthwise.
Mound half of the peach mixture in the center of the pastry leaving a 5-inch border on the ends and a 2-inch border on each side.
Fold the sides over the filling.
Fold up the far end and roll toward you, forming a round roll with the filling enclosed.
Seal the ends by brushing generously with butter.
With a small sharp knife, cut 2-inch long slits across the top. Repeat with remaining phyllo and filling.
Place strudels on a parchment-lined baking sheet.
Bake in the center of a pre-heated350°F oven for 30 minutes, or until golden brown.
Let sit for 10 minutes before cutting into slices.
Whip the chilled heavy cream until slightly thickened.
Gradually add the sugar and remaining Peach Schnapps.
Top each warm slice of strudel with the whipped cream.
Garnish with a mint leaf, if desired.
Each strudel makes 5-6 servings.
· 2 tablespoons fresh lemon juice
· 1 teaspoon finelv chopped lemon zest
· 2 tablespoons Peach Schnapps
· 1 cup sugar
· Pinch allspice
· 4 tablespoon cornstarch
· 10 frozen phyllo pastry sheets
· 2 sticks unsalted butter, melted
· Fine dry plain bread crumbs
· 1 cup heavy cream
· 1 tablespoon confectioner's sugar
· 1 tablespoon Peach Schnapps
· Fresh mint leaves (optional)
Peel and thinly slice the peaches.
Stir together the lemon juice, zest and schnapps.
Add the peaches and lightly toss to coat each slice.
Stir together the sugar, allspice and cornstarch. Toss with peaches.
Let sit at room temperature for at least 30 minutes, or until the sugar dissolves.
Using a soft, natural bristle pastry brush, brush a sheet of phyllo with melted butter.
Lightly sprinkle with bread crumbs.
Repeat until 5 sheets of pastry are stacked to form 1 sheet.
Lay out the layered pastry sheet lengthwise.
Mound half of the peach mixture in the center of the pastry leaving a 5-inch border on the ends and a 2-inch border on each side.
Fold the sides over the filling.
Fold up the far end and roll toward you, forming a round roll with the filling enclosed.
Seal the ends by brushing generously with butter.
With a small sharp knife, cut 2-inch long slits across the top. Repeat with remaining phyllo and filling.
Place strudels on a parchment-lined baking sheet.
Bake in the center of a pre-heated
Let sit for 10 minutes before cutting into slices.
Whip the chilled heavy cream until slightly thickened.
Gradually add the sugar and remaining Peach Schnapps.
Top each warm slice of strudel with the whipped cream.
Garnish with a mint leaf, if desired.
Each strudel makes 5-6 servings.
