Peach strudel

Peach strudel

Peach strudel with Philo pastry


  • 500 g Tin Peaches in syrup
  • 10 g Castor sugar Sugar
  • 120 g Vanilla sponge cake crumbs
  • 60 g Roasted Coconut
  •  16 sheets Philo pastry
  •  Melted butter to brush pastry


  •  Cut the peaches  and mix with Sugar, cake crumbs and coconut.
  •  Mix gently not to break the Peaches.
  • Brush a sheet pastry with melted butter and place another sheet on top brush again with butter.
  •  Place a small hand full of the peach filling on the pastry, fold the edges in. Brush the top of the over lapping pastry.
  •  Roll up and brush the top with melted butter.
  • Repeat until all pastry or filling is used.
  • Place on a baking tray. 
  • Bake till light brown at 200oc Watch it as no time cant be given because it differs with oven and butter.
  • leave till cool and slightly on outside and sift with icing sugar .

Serve warm with Ice cream.

Written by:  - 1 Apr, 2018  
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