From your share:
2 pounds fresh, ripe peaches
From your kitchen:
2 tablespoons fresh lemon juice
1 teaspoon finely chopped lemon zest
3 tablespoons peach schnapps (divided use, optional)
1 cup sugar
1 pinch allspice
4 tablespoons cornstarch
10 frozen phyllo pastry sheets
2 sticks unsalted butter, melted
3/4 cup fine dry plain bread crumbs
1 cup heavy cream
1 tablespoon confectioners’ sugar
Peel and thinly slice peaches. Stir together lemon juice, zest and 2 tablespoons of schnapps. Add peaches and lightly toss to coat each slice.
Stir together the sugar, allspice and cornstarch. Toss with peaches. Let sit at room temperature at least 30 minutes, or until sugar dissolves.
Brush a sheet of phyllo with melted butter. Lightly sprinkle with a heaping tablespoon of bread crumbs. Repeat until five sheets of pastry are stacked together.
Spoon half of the peach mixture in the center of the pastry, parallel with the short sides, leaving a 5-inch border on the ends and a 2-inch border on each side. Fold the sides over the filling. Fold up the far end and roll toward you, forming a round roll with the filling enclosed. Seal the ends by brushing with butter.
With a small sharp knife, cut 2-inch long slits across the top. Repeat with remaining phyllo and filling. Place the two strudels on a parchment-lined baking sheet.
Bake in the center of a preheated 350 degrees F oven for 30 minutes, or until golden brown. Let sit 10 minutes before cutting.
Whip the chilled heavy cream until slightly thickened. Gradually add the sugar and remaining 1 tablespoon peach schnapps. Top each warm slice of strudel with whipped cream.
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