-
1
Preheat oven to 375u00b0F.
-
2
Chop the almonds in a food processor.
-
3
Add the oatmeal and process until the texture resembles coarse cornmeal.
-
4
Add sugars and 1 teaspoon of the cinnamon.
-
5
Process just combine the ingredients.
-
6
Set aside.
-
7
Combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well.
-
8
Place one sheet of phyllo on a clean counter.
-
9
Brush lightly with melted butter to cover the entire sheet.
-
10
Top with a second sheet of phyllo and brush with melted butter.
-
11
Sprinkle about one-fifth of the pecan mixture generously over the top.
-
12
Add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used.
-
13
Sprinkle the remaining pecan mixture over the top of the filo dough.
-
14
Spread the fruit mixture in a log down one of the long sides of the phyllo sheets, leaving a 1-inch border on each end.
-
15
Starting with the long end, roll the phyllo and fruit into a log, tucking the ends under so that the fruit is completely enclosed.
-
16
Cut a piece of baking parchment big enough to fit the strudel.
-
17
Place the strudel seam side down on a baking pan lined with the parchment.
-
18
Brush the tops and sides of strudel with remaining melted butter.
-
19
Make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked.
-
20
Bake in a preheated 375u00b0F oven for 25 to 30 minutes.
-
21
Serve warm or cold, dusted with powdered sugar and topped with ice cream or whipped cream.
