Saturday, September 15, 2012
Peach Hazelnut Strudel
This month I have to prepare MANY MANY desserts for Octoberfest happening at my place of employment (why we celebrate it in September is a big mystery to me) and Pear Strudel from pears growing on our property is on the list. Now I won't lie, I really don't care for pears at all so in my own time, in the privacy of my own home, I choose alternative fruit. I choose the peach!
You will notice two things in this recipe that are specifically there for a reason: hazelnuts and breadcrumbs. They both serve an important purpose. The hazelnuts not only add a great taste and texture but they, along with the breadcrumbs are strategically placed on the phyllo before the fruit filling is placed on top. This acts as a sponge and allows any excess moisture to be sopped up so the bottom stays crisp and not soggy.
Sweet yellow peaches and toasted hazelnuts wrapped inside flaky phyllo pastry and cooked until crispy.
Peach Hazelnut Strudel
1/2 cup minced hazelnuts
1/4 cup panko breadcrumbs 1 tbl coconut oil, plus more for brushing
2 yellow peaches, skin on, thinly sliced
1 small apple, skin on, thinly sliced
1/2 cup packed organic light brown sugar
juice of 1/2 lemon
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp allspice
1/8 tsp salt
1 phyllo tube, thawed
Preheat the oven to 375. Line and grease a baking sheet.
Toast the hazelnuts and panko in a large, dry saute pan until golden brown. Transfer to a plate to cool.
Add the oil to the pan along with the peaches and apple. Add the brown sugar, lemon, cinnamon, ginger, allspice and salt. Toss to coat and saute for 10 minutes until tender. Remove from the heat and add half of the nut/breadcrumb mixture. Stir to combine and let cool while you prepare the phyllo.
Place 3 sheets of phyllo on the counter and lightly brush with coconut oil. Top with 3 more and oil. Repeat 2 more times until you have 12 sheets total.
Spread the remaining 1/2 nut mixture on the bottom half of the phyllo. Top with the fruit mixture, packing as much as you can in on the bottom half. Fold the sides in then roll the phyllo up like a burrito.
Place seam side down on the baking sheet and brush the top with oil.
Bake for 25-30 minutes until golden brown and crispy.
Let cool at least 15 minutes before serving to allow the fruit to set up.