Strudel di Pesche

Method

1. Soak the sultana raisins in Marsala wine the day before, or at least a few hours ahead.
2. Preheat the oven to 180°C (350°F) with the ventilated function.
3. Lay a rectangular sheet of puff pastry on a baking paper-lined work surface.
4. Spread a layer of apricot jam over the pastry, leaving a border around the edges.
5. Sprinkle breadcrumbs over the jam to absorb excess juice from the peaches.
6. Sprinkle the toasted almond and hazelnut mixture over the breadcrumbs.
7. Drain the Marsala-soaked raisins and scatter them over the nut mixture.
8. Wash and slice the peaches (with skin) into thin slices; arrange them in a single layer over the filling.
9. Sprinkle granulated sugar and cinnamon over the peaches.
10. Fold the strudel: lift the two longer sides of the pastry, one at a time, and fold them over the filling, pressing gently to seal. Tuck the ends under.
11. Use the baking paper to help roll and shape the strudel neatly.
12. Bake for 25 minutes until golden brown.
13. Let the strudel cool completely at room temperature.
14. While the strudel cools, prepare the glaze: in a small saucepan, heat a few tablespoons of apricot jam with a splash of water until melted and just bubbling.
15. Once the strudel is completely cool, brush the glaze all over the surface.
16. Dust with icing sugar before serving.