Peach strudel

Ingredients

• 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

Method

•  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 200^oc 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.