Shelly's Recipe

PEACH AND ALMOND STRUDEL

Category: Desserts

8 sheets phyllo dough (wrap and reserve remaining for another use)
1/4 cup (1/2 stick) butter
1/2 cup almond paste, diced
2 cups thinly sliced fresh peaches or frozen peaches, thawed
1/2 cup sliced almonds
3 tbsp sweetened condensed milk
2 tbsp sugar

Preheat oven to 375. Brush the sheets of phyllo lightly with butter, stacking them up. Arrange the almond paste down the center of the dough, lengthwise.

Lay peach slices on almond paste. Sprinkle with almonds, then drizzle with sweetened condensed milk. Roll up and place seam side down on a lightly greased cookie sheet. Brush top with any remaining butter, sprinkle with sugar.

Bake 25 to 30 minutes or until golden brown. Cut into slices to serve. If desired, serve with whipped cream or, better yet, cinnamon whipped cream. Serves 8-10