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Ingredientes
- 4 x nectarines, diced (not peeled)
- 1Â 1/2 c. fresh or possibly frzn raspberries (be certain to drain frzn well)
- 1/4 c. sugar
- 3 Tbsp. all purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 6 sht phyllo pastry
- 2/3 c. unsalted butter, melted
- Â Â turbinado sugar, for sprinkling
Direcciones
- Preheat oven to 350 F. Toss diced nectarine with raspberries, sugar, flour, cinnamon and nutmeg and set aside. Lay out 1 sheet of phyllo pastry on work surface (keep unused phyllo under a moist towel to prevent drying). Brush sheet with butter and lay a second sheet of phyllo on top. Continue layering and brushing with butter till all 6 sheets have been used. Spoon nectarine filling along long end of pastry, leaving 2 inches at either end. Roll up phyllo, encompassing fruit. After first roll which covers fruit, fold over outside edges to seal in ends of strudel and continue rolling. Lift carefully and place seam-side-down onto a parchment-lined baking sheet.
- Brush strudel with remaining butter and sprinkle top with turbinado sugar. Pierce top of strudel to allow steam to escape. Bake for 25 to 35 min, till light golden. Enjoy hot or possibly at room temperature.
- Strudel will keep refrigerated for 2 to 3 days, but hot in oven or possibly microwave to serve.
- Yield: 1 strudel. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 212 | |
| Calories from Fat 139 | 66% |
| Total Fat 15.87g | 20% |
| Saturated Fat 9.87g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 2mg | 0% |
| Potassium 172mg | 5% |
| Total Carbs 18.09g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 12.34g | 8% |
| Protein 1.42g | 2% |
