Peach & Blueberry Strudel
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.