Peach Strudel

Sour Cream Pastry: In large bowl, whisk flour with sa< using pastry blender or 2 knives, cut in cubed butter until mixture resembles fine crumbs with a few larger pieces.

In liquid measure, combine 1/2 cup (125 mL) ice water, sour cream and lemon juice; drizzle over flour mixture, stirring briskly with fork until ragged dough forms.

Press pastry into rectangle. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Filling: Meanwhile, in large bowl, toss together peaches, apricots, sugar, flour, lemon rind and cinnamon; set aside. Line rimless baking sheet with parchment paper; set aside.

On lightly floured surface, roll out pastry into 18- x 10-inch (45 x 25 cm) rectangle. Leaving 2 inches (5 cm) uncovered on all sides, spoon filling lengthwise along centre. Fold short ends over filling; fold sides over until just touching but not overlapping. Transfer to prepared pan. Using fingers or fork, pinch corners to seal. Brush pastry with egg; sprinkle with almonds. Refrigerate until dough is chilled and firm, about 30 minutes. (Make-ahead: Refrigerate for up to 4 hours.)

Bake in centre of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden and peaches are tender, 25 to 35 minutes. (Pastry will spread to reveal filling.) Let cool on rack.

Warm strained apricot jam; brush over filling. (Make-ahead: Cover lightly and set aside for up to 24 hours; reheat in 350°F/180°C oven for 20 minutes.)