By Request: Wicked Peach and Pistachio Strudel & Whipped Mascarpone Cream Topping for Crisps, Cakes, Pies and Spoons

Teri’s Peach and Pistachio Strudel

This may be made ahead and frozen—baked or unbaked. And when the seasons tell you, change up the fruit filling—to apples and cinnamon or plums and cardamom or nutmeg for example. Keep filo covered with a damp cloth as you work to keep the sheets pliable.

I created this dessert for the incredible talented Teri Pruitt, who wanted to work with filo dough. The day we made it, the peaches we got were not freestone, which meant taking the pits out was a royal pain. Remember that when cooking with peaches, “freestone” means the stone in the center will easily come free, making easy work of slicing.

1/3 cup honey

1/2 cup sugar, divided

1 1/4-inch thick slice ginger root

1 pound ripe peaches, pitted and sliced (1/4-inch thick)

1/3 cup slivered almonds

1/3 cup shelled pistachios

10 12×17-inch sheets thawed filo dough

1/2 cup melted butter

1. Preheat oven to 350F. Line a baking sheet pan with parchment paper.

2. Combine the honey, 1/4 cup of the sugar, ginger and 1/2 cup of water in a saucepan; bring to a simmer and remove from heat. Stir in the peaches and let sit, tossing occasionally, until peaches are fork tender but not mushy, and have developed a subtle ginger flavor, 10-30 minutes, depending on the ripeness of the peaches. Transfer peaches to a bowl with a slotted spoon.

3. Pulse remaining 1/4 cup sugar, almonds and pistachios together in a food processor until the mixture resembles sand (but does not turn into a paste).

4. Lay one sheet of filo out on the parchment, brush with butter and sprinkle with 2 tablespoons of the nut mixture. Repeat with remaining filo and all but 2 tablespoons of the nut mixture. Spoon the peaches 2 inches in along one long side. Fold the short edges in and roll lengthwise over the peach mixture. End with the seam facing down. Brush a little of the peach-honey syrup over the strudel and sprinkle with the remaining nut mixture.

5. Bake until the juices bubble at the ends and the strudel is golden brown, about 30 minutes. Cool completely before slicing.

Individual Blueberry Crisps with Whipped Mascarpone Cream Topping

For the filling:

10 cups (5 pints) fresh blueberries

2 tablespoons corn starch

1/2 cup sugar

1 tablespoon lemon juice

Pinch ground nutmeg

For the crisp topping:

1 1/2 cups all purpose flour

Pinch ground cardamom

1/2 teaspoon salt

1 cup brown sugar

1 1/2 cups oats

1 1/2 sticks butter, cut into bits

1 cup chopped pecans

1. Preheat oven to 350F. Coat 8 large ramekins (or an 11 x 7 baking dish) with cooking spray.
2. Combine the blueberries, cornstarch, sugar, lemon juice and nutmeg. Transfer to the prepared ramekins or baking dish.
3. Combine the flour, cardamom, salt, brown sugar, and oats. Work the butter in with your fingertips until the mixture resembles coarse crumbs. Stir in the pecans and spread the topping over the blueberries, taking care not to compact it.
4. Bake until the filling bubbles up on the edges, about 30 minutes (up to 45 for a single baking dish). Allow to cool before serving.

Makes 8 servings

Two Great Toppings for Crisps, Pies, Rich Chocolate Torts… and Spoons

Mascarpone Cream

1 cup chilled whipping cream

3/4 cup mascarpone cheese

2 tablespoons confectioners’ sugar

Seeds scraped from 1/4^th a vanilla bean, or 1/4 teaspoon vanilla extract
1. Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form.

Whipped Crème Fraiche

16 ounces crème fraiche

1/2 teaspoon vanilla extract

2 tablespoons confectioners’ sugar (optional)

1. Whisk crème fraiche and vanilla with an electric beater until it holds stiff peaks, about 4 minutes. Add confectioners’ sugar if desired; rewhip just to incorporate and refrigerate until serving.