Peach & Blueberry Strudel - Celeb Feasts

26 March


Recipe courtesy of Zola Nene.


6 Ripe peaches (Sliced)

2 Cups Blueberries

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

100 ml Nederburg Noble Late Harvest

2 Tablespoons Cornflour

1 Teaspoon Vanilla extract

6 Sheets Phyllo pastry

150 Grams Butter (Melted)

1/2 Teaspoon 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 

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