Peach, Cranberry and Marzipan Strudel

I spent the morning making filo pastry. I used it to create a strudel with diced peach and cranberries, with a breadcrumb and grated marzipan filling. It is dusted with the compulsory icing sugar.

The filo pastry was so crisp, flaky and light that when I cut it a whole layer fell off! That is definitely a good sign. The bottom is not soggy, although I did have a tiny leakage of fruit juice. The filling is sweet with the flavours marrying perfectly. The last minute addition of marzipan was the best decision I made. It adds an almondy kick and is fantastic. A delicious bake!