Fresh Peach Strudel Recipes
BRAIDED PEACH STRUDEL
Using frozen puff pastry sheets and frozen peach slices makes this classic Austrian dessert a breeze to prepare. It's great served as a dessert, sweet breakfast dish, or quick snack to enjoy with a cup of hot coffee. If you prefer to use fresh fruit, you can replace the frozen peach slices with 4 medium peaches that are peeled,...
Provided by Vickie Parks
Categories Fruit Desserts
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
- 2. In a large bowl, stir together the peaches, brown sugar, flour, walnuts and vanilla extract.
- 3. Unfold pastry sheet on a lightly floured surface. Roll pastry sheet to form a 14x12-inch rectangle. Gently transfer pastry sheet to the parchment-lined baking sheet. Spoon the peach mixture lengthwise down the middle of the pastry sheet. Cut slits 1 inch apart on both sides of the pastry to within 1/2 inch of the peach filling. Starting at one end, fold the pastry strips over the peach filling in a braided pattern (fold one strip from the left, then fold one strip from the right), repeating until the filling is covered with the pastry strips.
- 4. Beat the egg and water together. Brush the egg wash over the pastry, and sprinkle the coarse sugar on top.
- 5. Bake for about 25 minutes or until the pastry is a light golden color and pastry filling is piping hot. Let the pastry cool on the baking sheet for 20 minutes before slicing and serving
FRESH PEACH STRUDEL
If you love Strudel youll love this one.
Provided by Beth Goike @lilbeth
Categories Cakes
Number Of Ingredients 8
Steps:
- Peel and core peaches, then cut into wedges and place in mixing bowl.
- Add nutmeg 1/4 cup sugar, cinnamon, and ground graham cracker, toss well and set aside.
- Place one sheet parchment paper on work area.
- Layout filo dough on parchment paper one sheet at a time.
- Drizzle a little melted butter and sugar between each sheet.
- Repeat process four times to create four layers of dough.
- Place peach filling towards front of dough. Roll with parchment paper as tight as possible. Cut air vents every 2 inches so that the strudel does not burst.
- Brush with beaten egg and bake at 350 degrees until golden brown. Let set for 10 minutes before cutting.
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- On a piece of parchment paper, roll the pastry out to about 12x 12 inches. Place the parchment on a cookie sheet and chill in the fridge while you prepare the fruit filling.
- Mix together the sugar, cinnamon, grated nutmeg and corn starch. Toss together with the peaches.
- Place the fruit in the center 6 inches of the pastry, leaving about 1 inch at both ends. Bring both sides of the pastry up over the fruit to meet in the middle. Pinch the seems together well and fold over a half inch to seal. Do the same for the two ends of the pastry as well.
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- Adjust oven rack to lower-middle position and preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
- Place a silicone mat or a piece of parchment on your work surface. Place a sheet of phyllo on the mat or parchment, with the long side facing you. Brush the sheet of phyllo with melted butter and sprinkle with 1 teaspoon of the sugar. Repeat with the remaining four sheets of phyllo, stacking them on top of one another.
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