White peach strudel

White peach strudel

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
4 large white peaches
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 tablespoon sake
55g caster sugar
30g panko
2 teaspoons cornflour
130g filo pastry
100g unsalted butter, melted
30g icing sugar
3 tablespoons toasted sesame seeds
thick cream, optional, to serve

Method

  1. Preheat the oven to 180ºC. Line a baking tray with baking paper.
  2. Cut the peaches in half and remove the stone. Finely slice the peaches and combine in a bowl with the lemon zest, lemon juice, sake, sugar, panko and cornflour. Set aside.
  3. Working quickly to prevent the filo pastry from drying, lay a sheet of pastry on a clean work surface. Brush all over with about 1 tablespoon of the melted butter. Lay another sheet of filo on top and brush with another tablespoon of butter. Repeat this process until all the pastry has been used, brushing the final sheet of pastry with butter.
  4. With one long end of the pastry closest to you, spoon the peach mixture parallel to the end closest to you in a neat and even log, leaving a 5 cm space from the bottom and sides. Starting with the end nearest you, roll the pastry up and over the peaches to enclose. Tuck in the sides and continue rolling to form a large log.
  5. Place the strudel on the prepared tray seam-side down and brush all over with the remaining butter. Sift the icing sugar on top and scatter over the sesame seeds. Bake for 45 minutes, or until the pastry is golden and the icing sugar has caramelised.
  6. Allow to cool for a few minutes before slicing and serving with the cream, if desired.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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