Title: Peach strudel with vanilla sauce
 Categories: Other sauce
      Yield: 10 Servings
 
           Safflower oil -- to coat
           Baking sheet
      4 c  Sliced peaches
    1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/2 c  Maple syrup
      2 tb Arrowroot powder
      6 lg Filo dough sheets
    1/4 c  Melted butter
    1/2 c  Ground almonds
      2 tb Date sugar
    1/2 c  Honey
      2 tb Unsalted butter
      2    Egg yolks
      1 c  Nonfat milk
      1 ts Vanilla extract
 
  1. Preheat oven to 375 degrees F. Lightly oil a large baking sheet.
  
  2. In a large saucepan mix together peaches, cinnamon, nutmeg, maple
  syrup, and arrowroot. Cook over medium-high heat until peaches
  soften. Let cool.
  
  3. Place filo on a clean counter. Sprinkle each sheet with 2 teaspoons
  melted butter, then spread butter to cover as much of filo sheet as
  possible (see Preparing Filo, recipe included in this cookbook).
  Sprinkle equal amounts of almonds and date sugar on top of buttered
  sheets, reserving 1 teaspoon each for topping. Stack sheets evenly on
  top of each other in a pile.
  
  4. Place cooled peach mixture along one end of filo and roll filo
  around peaches, forming a log. Place seam side down on prepared
  baking sheet. Brush top of filo with any remaining melted butter and
  sprinkle with remaining almonds and date sugar.
  
  5. Bake filo roll for 20 minutes or until crisp and brown. While it is
  baking, in a small saucepan over medium heat combine honey, unsalted
  butter, egg yolks, milk, and vanilla. Cook, stirring constantly, until
  mixture thickens. Let cool slightly and serve over slices of strudel.