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Ingredientes
- Â Â Safflower oil -- to coat
- Â Â Baking sheet
- 4 c. Sliced peaches
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 c. Maple syrup
- 2 Tbsp. Arrowroot pwdr
- 6 lrg Filo dough sheets
- 1/4 c. Melted butter
- 1/2 c. Grnd almonds
- 2 Tbsp. Date sugar
- 1/2 c. Honey
- 2 Tbsp. Unsalted butter
- 2 x Egg yolks
- 1 c. Nonfat lowfat milk
- 1 tsp Vanilla extract
Direcciones
- 1. Preheat oven to 375 degrees F. Lightly oil a large baking sheet.
- 2. In a large saucepan mix together peaches, cinnamon, nutmeg, maple syrup, and arrowroot. Cook over medium-high heat till peaches soften. Let cold.
- 3. Place filo on a clean counter. Sprinkle each sheet with 2 tsp. 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 tsp. each for topping. Stack sheets proportionately on top of each other in a pile.
- 4. Place cooled peach mix 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.
- 5. Bake filo roll for 20 min or possibly till crisp and brown. While it is baking, in a small saucepan over medium heat combine honey, unsalted butter, egg yolks, lowfat milk, and vanilla. Cook, stirring constantly, till mix thickens. Let cold slightly and serve over slices of strudel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 10 servings | |
| Calories 201 | |
| Calories from Fat 72 | 36% |
| Total Fat 8.27g | 10% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 46mg | 2% |
| Potassium 215mg | 6% |
| Total Carbs 32.37g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 29.85g | 20% |
| Protein 1.95g | 3% |
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