Huckleberry And Peach Strudel

• 1 c. flour
• 1/2 c. unsalted butter, cut in 8 pieces and frozen
• 1/4 c. cold water
• 1 egg yolk
• 1 1/2 lb. peaches, peeled and cut into 1/4-inch slices
• 1 c. huckleberries or blueberries
• 1/2 c. sugar
• 1 Tbsp. grated orange peel
• 1 tsp. lemon juice
• 5 Tbsp. melted butter
• 1/3 c. chopped almonds, toasted
• 1/3 c. coconut
• 3 Tbsp. vanilla wafer crumbs

1. Make pastry with flour, butter, cold water and egg yolk. Chill 1 hour.
2. Preheat oven to 400u0b0.
3. Roll dough to 12 x 16-inch rectangle. Trim to 10 x 15-inches, reserving trimmings.
4. Transfer to large baking sheet. Brush 5 x 8-inches in center with half of the melted butter.
5. Sprinkle combination of almonds, coconut and wafer crumbs over buttered area.
6. Mix fruit, sugar, peel and lemon juice.
7. Spread over crumbs. Arrange reserved strips over filling in lattice pattern.
8. Fold long sides of pastry, then short ends. Brush with remaining melted butter. Bake 25 minutes. Transfer to serving platter. Cool 15 minutes.
9. Dust with powdered sugar.

flour, unsalted butter, cold water, egg yolk, peaches, huckleberries, sugar, lemon juice, butter, almonds, coconut, vanilla wafer crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754282 (may not work)