When peaches are in season this makes great use of them. This peach strudel makes for a showstopping desert and will be a welcome addition to any gathering. Add a scoop of your favorite ice cream and you will have a wonderful summer dessert.
I cannot get enough of this strudel or any strudel for that matter. This recipe is a great way to use up all of those fresh peaches. It also works well in the colder months and you want to use canned or jarred peaches. If you bring this recipe to your next barbecue, picnic or family gathering and you will be sure to have a hit! Just be sure to bring a little ice cream too.
In this recipe
The star of this recipe is the peach. Both yellow and white peaches can be used for this recipe. Personally I like to use a mix of both however that is not necessary. When cooking with peaches you have to use just a little bit of bourbon, well at least I do. However if you don’t have or use bourbon you can substitute it with maple syrup.
A different kind of pastry
A traditional strudel is made with a different kind of dough. This dough has oil and flour with a high gluten content. It is worked a lot and therefore can be stretched very thinly. From there the fillings are rolled inside the elastic dough. The dough can be stretched almost as thinly as phyllo dough so it is so thin you can read a newspaper though it. A strudel made with puff pastry isn’t as elastic as it is made with butter and the gluten has not be as developed.
Assembling the peach strudel
One of the things that you want to look out for is letting your peaches sit in the sugar mixture for too long. The sugar will start to draw out the liquid within the peaches. This will cause the strudel to be less sweet and flavorful as the spices will end up in the liquid runoff. Another tip is to place the puff pastry on the baking sheet before adding the filling. It will make assembly infinitely more easy and consistent. Additionally you will not need to mess up to strudel trying to move it onto the baking sheet afterwards.
Making the braided crust
Once the filling has been placed down the center of the puff pastry then pull up one of the edges that haven’t been sliced. This will help keep the liquid from leaking out of the end. If that happens it is ok however it will help prevent scorching in the oven. When overlapping the strips make sure that the opposite end is placed between the space on the opposite side in the groove. This will help keep the juiced from leaking out of the sides.
Looking for other peach recipes?
Puff Pastry Peach Strudel
- Sharp knife
- Large mixing bowl
- Lined sheet pan
- Rolling Pin
- 1 pound puff pastry
- 4 peaches sliced in half, pits removed
- ¾ cup brown sugar packed
- 1 tbsp bourbon
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp cornstarch
- 1 egg
- ½ tbsp turbinado sugar
- Preheat the oven to 375°F, 195°C or gas mark 5.
- Roll the puff pastry into a large rectangle roughly the size of the baking sheet pan. Place into the refrigerator until ready to use.
- Slice the peach halves into eighths.
- In a large bowl combine the brown sugar, bourbon, cinnamon, cornstarch, and nutmeg and mix evenly. Toss the peaches in the sugar mixture gently until evenly coated.
- Remove the puff pastry from the refrigerator and pour the peach mixture into a line in the center of the puff pastry in the direction of the longest side. Cut long strips about an inch thick on each side of the line of peaches. Starting from the top fold the top edge over the end of the peach mixture. Alternating sides overlap each of the strips in a braid-like fashion.
- Mix the egg and milk together. Brush the egg wash mixture over the top of the strudel. Sprinkle the turbinado sugar on top.
- Bake for 35-45 minutes until golden brown. Allow to cool before slicing.