Image credit: Jo Cooks
Strudel is a layered puff pastry that originated in Germany and is usually filled with sweet fruits such as apples, berries, apricots, or plums. You may be most familiar with apple strudel, the most well-known of the bunch, but if you’ve never considered incorporating some peach into the mix, might as well try it today! Make gorgeous peaches and cream strudel with this easy recipe.
Peaches and Cream Strudel
- 3 large Peaches cut into 2cm-3cm pieces (or use canned peaches instead)
- 50 g
For Cream Cheese Mixture
- Preheat the oven to 190°C. Line a baking sheet with parchment paper and set aside.
- Prepare the peach filling first by adding the peaches and 50g cups of sugar to a smaller pot and cook over medium heat for about 3 to 5 minutes just until all the sugar dissolves and the peaches soften a bit. Remove from heat and strain if there is too much liquid.
- In the bowl of your mixer add the cream cheese and mix until smooth. Add the sugar, vanilla extract, egg yolk to the cream cheese and continue mixing until well combined and smooth.
- Using one puff pastry at a time, place it over a lightly floured surface and roll it out into a 14×12 inch rectangle. Cut slits 2.5cm apart from the 2 sides of the puff pastry about 1/3 way in.
- Spoon about half the cream cheese mixture down the center of the pastry and smooth it out. Next add half the peaches over the cream cheese mixture.
- Starting at one end, fold the pastry strips over the peach mixture, alternating sides until you completely cover the peach mixture. Repeat with remaining puff pastry and ingredients.
- Place the peach strudels onto the prepared baking sheet and brush with the egg wash. Place the baking sheet in the oven and bake for 30 to 35 minutes or until the strudels are golden brown.
- Let the peach strudels cool down for about 5 minutes then dust with icing sugar and top with toasted sliced almonds, if preferred.
- Cut into slices and serve.
- If you'd like to freeze one of the strudels to save for later, do so before baking, wrapped tightly in plastic wrap then placed in a freezer bag. Freeze for up to 3 months.
- To bake, it's best to bake it straight from the freezer, this will prevent the strudel from getting soggy. Bake at 204°C rather than 190°C as stated in the recipe.
Recipe credit: Jo Cooks