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Peach-Phyllo Strudel w/Goat Cheese Cream




Source of Recipe


Internet


List of Ingredients




4 fresh peaches, halved and pitted
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
3/4 cup milk
1 1/4 tablespoons cornstarch
1 egg
1/4 cup plain yogurt
1 ounce fresh (not aged) goat cheese, at room temperature
1 teaspoon vanilla extract
juice of 1/2 lemon
10 sheets phyllo dough


Recipe



Preheat oven to 400 degrees Fahrenheit.

Places peaches hollow side up on a baking sheet. Cut 1 tablespoon of the butter into 8 pieces and drop 1 piece into each peach cavity. Sprinkle 1 tablespoon of the sugar over all halves. Place sheet in oven and roast peaches until thoroughly soft and a bit browned where fruit contacts the sheet, 25 to 30 minutes. Keeping oven at 400 degrees Fahrenheit, remove peaches and cut each half into 4 or 5 slices.

Make pastry cream while peaches roast: in a small saucepan, whisk together milk, 2 tablespoons of the sugar, and 1 tablespoon of the butter. Place pan over medium heat, and remove from heat when mixture comes to a boil. In a mixing bowl, combine 1/4 cup of the sugar, cornstarch, and egg, and whisk to blend.

To temper the egg, slowly pour about half of the hot milk mixture into the egg mixture while whisking continuously. Return tempered mixture to same saucepan and return pan to medium heat. When cream comes to a boil, pull from heat and stir in yogurt, goat cheese, vanilla and lemon juice. Hold at room temperature.

Melt the remaining 6 tablespoons butter. Keep melted butter and remaining 1 tablespoon sugar to the side of the baking sheet. Roll out first phyllo sheet onto the baking sheet and, keeping the stack of phyllo covered by a damp tea towel and working as quickly as possible so the phyllo doesn't dry out, brush to cover with melted butter and sprinkle with sugar. Lay second phyllo sheet squarely over first, and again brush with butter and sprinkle with sugar. Repeat with remaining 8 sheets, reserving a bit of butter for the top of the strudel.

Once all 10 sheets have been stacked, arrange peach slices side-by-side in a single layer over phyllo, leaving a 1-inch clear border between peaches and the edge of the phyllo. Spoon goat cheese pastry cream over the peaches, observing same border. Use enough pastry cream to generously coat all peaches. Starting from a long side of the rectangle, roll phyllo in a jelly roll fashion. Brush top with reserved melted butter. Bake in 400 degrees Fahrenheit oven until phyllo is golden brown, about 20 minutes.

Slice strudel into sections. Serve while warm, with ice cream, if desired