Easy Bakeapple Peach Strudel

I invited one of the neighbours for dinner one day last week and needed a quick dessert to serve to our last minute guest. With some frozen puff pastry, fresh peaches and bakeapples already on hand, I managed to whip this one up in just a few minutes.

Serves 4

3 large peaches, peeled and sliced
1 cup bakeapples, fresh or frozen
1 teaspoon corn starch
Pinch salt
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon freshly ground nutmeg

1 large sheet frozen puff pastry
1 egg and 2 tablespoon whisked together to make an egg wash
2 tablespoon sugar + ¼ teaspoon cinnamon mixed together

Mix together the corn starch, brown sugar, cinnamon, salt and nutmeg, then toss with the peaches and bakeapples. Place the fruit mixture in the center of the puff pastry sheet. Brush the egg wash along all the outer edges of the puff pastry which you have placed on a parchment lined baking sheet. Bring the edges of the pastry together at the center of the fruit and pinch together the edges and the ends to seal. Gently roll the strudel over so that the center seam in on the bottom.

Brush the entire strudel with the egg wash and then sprinkle with the cinnamon sugar. With the tip of a sharp knife cut a couple of small slits in the top of the pastry for steam vents. Refrigerate the strudel for at least 20 minutes to chill the pastry before baking in a 375 degree oven for about a half hour or until the pastry is evenly golden brown.