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Enjoy a delicious peach strudel, wrapped in flaky puff pastry and filled with a sweet peach and pecan mixture.
When it comes to the summer, I can't have enough peaches - from balsamic peach chicken to peach mango pie to a peach daiquiri.
However I love a good pastry. And while strudel is more known to be made with apples, I figured peaches were a good changeup.
Why This Recipe Works
- Super simple to prepare - Store-bought puff pastry and fresh peaches make this not only tasty but quite easy to make.
- Easily adaptable - Not a fan of peaches? Swap them out for your favorite fruit or berries like apples or strawberries.
- Perfect for breakfast or dessert - While strudel is more known as a dessert, this peach strudel pairs great with a cup of coffee in the morning.
Jump to:
Ingredient Notes
- Peaches - Fresh, ripe peaches are ideal for the best flavor, but you can also use canned or frozen peaches if fresh ones aren't available.
- Light brown sugar - Adds sweetness and a slight molasses flavor that complements the peaches.
- Pecans - Provide a nice crunch and nutty flavor that pairs well with the sweet peaches.
- Cornstarch - Acts as a thickening agent to help bind the filling and prevent it from becoming too runny.
- Lemon juice - Adds a hint of acidity to balance the sweetness of the filling and enhance the peach flavor.
- Vanilla extract - Enhances the overall flavor with a subtle, sweet aroma.
- Cinnamon - Adds warmth and spice, which pairs wonderfully with the peaches and pecans.
- Nutmeg - A little goes a long way in adding depth and a slightly sweet, nutty flavor to the filling.
- Salt - Just a pinch helps to balance the sweetness and enhance the other flavors.
- Frozen puff pastry - The base of the strudel, providing a light, flaky texture; ensure it’s thawed before use for easier handling.
- Panko breadcrumbs - Sprinkled on the pastry to absorb excess moisture from the filling, helping to keep the strudel crisp.
- Egg wash - A mix of beaten egg and water or milk, brushed on the pastry to give it a golden, glossy finish when baked.
- Butter - Optional but adds a rich flavor and helps the powdered sugar adhere.
- Powdered sugar - Optional for dusting over the finished peach strudel for a touch of sweetness and a decorative finish.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Substitute peaches with other fruits like apples, pears, cherries or berries.
- Instead of light brown sugar, use granulated sugar, dark brown sugar for a richer flavor or coconut sugar for a lower glycemic index option.
- Swap pecans with walnuts, almonds, hazelnuts or omit for a nut-free version.
- Try phyllo dough for a lighter, crisper texture instead of puff pastry.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a bowl, mix peaches, sugar, pecans, cornstarch, lemon juice, vanilla, cinnamon, nutmeg and salt. Roll out each puff pastry to 10x12 inches.
Cut ½ to ¾ inch strips diagonally about ⅓ of the way into each side of the pastry. Sprinkle ¼ cup breadcrumbs on each sheet, then add the peach mixture.
Fold strips over the filling in a crisscross pattern, sealing with water. Brush with egg and cut slits on top.
Bake at 400°F for 30-35 minutes until golden and bubbly. Cool slightly, then brush the peach strudel with melted butter and dust with powdered sugar if desired.
FAQs
Yes, you can use phyllo dough for a lighter, crisper texture or a pie crust for a different style. Adjust the baking time as needed depending on the type of pastry used.
There are a few ways to avoid soggy pastry. First strain the filling. Then sprinkle breadcrumbs on the puff pastry before adding the filling. Finally blot any excess moisture with a paper towel.
The strudel is done when the pastry is golden brown and crisp, and the filling is bubbling. Insert a toothpick or knife into the filling to ensure it's hot and the juices are thickened.
Yes, you can assemble the strudel, freeze it before baking, and then bake from frozen. Just brush with egg wash before freezing and bake straight from the freezer, adding a few extra minutes to the baking time.
To reheat, place the strudel in a preheated oven at 350°F for about 10-15 minutes, or until heated through and crisp. Avoid microwaving as it can make the pastry soggy.
Equipment
The equipment you use is important to how the peach strudel turns out. What is needed is the following:
- Mixing bowls - Essential for combining ingredients. A set with various sizes is useful for mixing the filling and preparing the egg wash.
- Rolling pin - Used to roll out the puff pastry to the desired thickness. A smooth, non-stick surface helps with easy rolling.
- Baking sheet - Provides a stable surface for baking the strudel. A heavy-duty, non-stick baking sheet helps ensure even baking and easy removal.
- Knife - For cutting the puff pastry into strips or trimming excess dough.
- Pastry brush - Used to apply egg wash on the strudel for a golden, glossy finish.
Pro Tips/Recipe Notes
- Drain excess juice - If your peaches are very juicy, be sure to drain excess liquid before adding them to the pastry. This prevents the strudel from becoming soggy and helps maintain a crisp crust.
- Seal the edges well - When folding the strips over the filling, make sure the edges are well-sealed. Use a little water to moisten the dough and press down to seal. This prevents the filling from leaking out during baking.
- Chill before baking - If the assembled strudel seems soft or difficult to handle, chill it in the refrigerator for about 15-20 minutes before baking. This helps it hold its shape and results in a better texture.
- Serve warm - For the best flavor and texture, serve the strudel warm. If you’ve baked it in advance, reheat it in a preheated oven to restore its crispness before serving.
Similar Recipes
If you’ve tried this peach strudel or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Peach Strudel
Ingredients
Filling
- 4 cups peaches, peeled and sliced thinly
- ¾ cup light brown sugar
- ½ cup chopped pecans, toasted
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
Strudel
- 2 sheets frozen puff pastry, thawed
- ½ cup panko breadcrumbs
- egg wash
- 2 tablespoon unsalted butter, melted
- powdered sugar for topping
Instructions
- In a large bowl, combine the peaches, sugar, pecans, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg and salt. Mix well and let sit for 15 minutes. Strain in a bowl if there is too much liquid.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out each puff pastry sheet to approximately 10x12 inches.
- Cut strips about ½ to ¾ inch wide diagonally and ⅓ of the way into each side of the puff pastry.
- Sprinkle ¼ cup of breadcrumbs along the center of each puff pastry sheet. Evenly distribute the peach mixture between the two sheets, spooning it over the breadcrumbs.
- Fold each strip over the peach mixture at a slight downward angle, alternating sides. Start with either the left or the right, folding left, right, left, right and so on. Lightly moisten the outer inch of each strip with water to help them adhere to the pastry. Use paper towels to soak up any excess juice around the edges of the strudel.
- Brush the strudels with the beaten egg and make a few slits on top to allow steam to escape. Bake for 30-35 minutes or until the strudels are golden brown and the filling is bubbly. Remove from the oven and let them cool slightly. Brush with melted butter and dust with powdered sugar before serving if desired.
Notes
- Drain excess juice - If your peaches are very juicy, be sure to drain excess liquid before adding them to the pastry. This prevents the strudel from becoming soggy and helps maintain a crisp crust.
- Seal the edges well - When folding the strips over the filling, make sure the edges are well-sealed. Use a little water to moisten the dough and press down to seal. This prevents the filling from leaking out during baking.
- Chill before baking - If the assembled strudel seems soft or difficult to handle, chill it in the refrigerator for about 15-20 minutes before baking. This helps it hold its shape and results in a better texture.
- Serve warm - For the best flavor and texture, serve the strudel warm. If you’ve baked it in advance, reheat it in a preheated oven to restore its crispness before serving.
Jean says
You had me at peaches.
Tina says
Surprisingly easy and very good!
Ryan says
I agree!