Peach and Raisin Strudel with Pudding
- 50 grams whole grain breadcrumbs
- 100 grams butter
- 50 grams mixed chopped Nut
- 50 grams raisins
- 1 teaspoon Ground cinnamon
- 100 grams Phyllo dough (frozen or home-made)
- 400 grams canned Peaches
- powdered sugar (for dusting)
Heat half of the butter and fry the breadcrumbs until crumbly. Mix the nuts, raisins and cinnamon and set aside. Grease a large baking sheet. Prepare the pastry dough according to package instructions, carefully spread on a kitchen towel and sprinkle with 2 tablespoons of melted butter. Drain the peaches very well and cut into thin slices.
Arrange the peaches on the dough, leaving a 2 cm (approximately 3/4-inch) wide margin. Sprinkle with the breadcrumb mixture. Using the kitchen towel, roll up the dough, pressing the ends toward the center. Set the roll on the baking sheet, brush with the remaining butter and bake at 180°C (approximately 350°F) for about 25 minutes.
For the pudding, prepare according to package instructions. Slice the strudel. To serve, place two slices in a dish, dust with powdered sugar and serve with warm pudding.