Shortcut Summer Peach Strudel. An easy summer dessert idea using fresh peaches at their best and ready to use, frozen puff pastry.
Shortcut Peach Strudel
Shortcut Peach Strudel Originally published Jun 16, 2013.
A quick and easy summer dessert can take only minutes to prepare with some store-bought puff pastry on hand. Perfect for when summer fruits are at their best and time is in short supply. What a fantastic take along to a sunny day cookout or picnic too.
Peach Strudel
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Shortcut Peach Strudel
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Shortcut Summer Peach Strudel
Shortcut Summer Peach Strudel - an easy summer dessert idea using fresh peaches at their best and ready to use, frozen puff pastry.
Ingredients
- 1 lb frozen puff pastry, thawed (a 2 sheet pack...or cut in half to roll out into 2 sheets)
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1 tbsp corn starch
- 6-8 fresh peaches, thickly sliced, peeled or unpeeled, your choice.
- 1 egg
- 2 tbsp water
- 2 tbsp turbinado sugar, optional
Instructions
- 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.
- Using the parchment paper to help, gently roll the prepared strudel onto a parchment paper lined cookie sheet so that the seam is on the bottom. Chill the strudel well for about 20 minutes in the fridge. Meanwhile, preheat the oven to 425 degrees F.
- Just before you put the strudel into the oven, cut diagonal lines in the top of the pastry. Brush the surface of the pastry with an egg wash made by whisking together the egg and water. You will not need to use all the egg wash.
- Sprinkle the top of the pastry with coarse sugar if you like. I use turbinado sugar.
- Pop the strudel into the hot oven and bake for 20 minutes. Reduce the heat to 375 degrees F and continue to bake for an additional 10- 20 minutes or so or until the pastry is dark golden brown and the filling is beginning to bubble.
- Serve warm with some good vanilla ice cream.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Craig LeMessurier
Friday 25th of July 2014
Looks and sounds wonderful. Been watching what I eat lately and wonder how this would be with splenda instead of sugar. Can you post nutritional info with your recipies? Calories etc. would be helpful to those of us with a poundage problem yet trying to add variety to our sometimes bland choices. Thanks
Barry C. Parsons
Thursday 7th of August 2014
I'm afraid I can't speak to that. I never use artificial sweetners. They always taste odd to me.
Barry C. Parsons
Tuesday 18th of June 2013
I'd give it a shot with frozen. You might need to add a bit more cornstarch to the filling.
Aviva
Monday 17th of June 2013
Would LOVE to make this it looks so juicy and crispy and it's screaming for real vanilla ice cream or not! I can only get frozen sliced peaches where i am will it work properly or do i need to add some flour or are you kringing at the thought of frozen peaches!!!? Thanks