Peach & Blueberry Strudel


Serves 4-6

6 ripe peaches, sliced

2 cups blueberries

1/3 cup Huletts Castor sugar (plus an extra 2 Tbs for the topping)

100ml Nederburg Noble Late Harvest

2 Tbs cornflour

1 tsp vanilla extract

6 sheets phyllo pastry

150g butter, melted

½ tsp ground cinnamon

Huletts Icing sugar


Preheat oven to 180C.

In a bowl, mix together the nectarines, blueberries, brown sugar, cornflour and vanilla.

Brush each pastry sheet with melted butter then lay them on top of each other.

Place fruit in a line in the centre of the pastry then cut pastry alongside the filling into strips diagonally (about 1 cm apart)

Fold the pastry inwards to encase the filling.

Transfer onto a greased baking tray then brush with more melted butter.

Mix together the 2 Tbs sugar and the cinnamon, then sprinkle over the strudel.

Bake for 30 minutes or until the pastry is golden and crisp.

Dust with icing sugar before serving.