Peach Raspberry Strudel

Recipe by Steve P.
READY IN: 50mins




  • Preheat oven to 375ºF.
  • Chop the almonds in a food processor.
  • Add the oatmeal and process until the texture resembles coarse cornmeal.
  • Add sugars and 1 teaspoon of the cinnamon.
  • Process just combine the ingredients.
  • Set aside.
  • Combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well.
  • Place one sheet of phyllo on a clean counter.
  • Brush lightly with melted butter to cover the entire sheet.
  • Top with a second sheet of phyllo and brush with melted butter.
  • Sprinkle about one-fifth of the pecan mixture generously over the top.
  • Add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used.
  • Sprinkle the remaining pecan mixture over the top of the filo dough.
  • Spread the fruit mixture in a log down one of the long sides of the phyllo sheets, leaving a 1-inch border on each end.
  • Starting with the long end, roll the phyllo and fruit into a log, tucking the ends under so that the fruit is completely enclosed.
  • Cut a piece of baking parchment big enough to fit the strudel.
  • Place the strudel seam side down on a baking pan lined with the parchment.
  • Brush the tops and sides of strudel with remaining melted butter.
  • Make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked.
  • Bake in a preheated 375ºF oven for 25 to 30 minutes.
  • Serve warm or cold, dusted with powdered sugar and topped with ice cream or whipped cream.