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This peach strudel recipe transforms ordinary puff pastry into an extraordinary summer dessert filled with sweet peaches and cream cheese. The combination of flaky pastry, creamy filling, and juicy peaches creates a showstopping treat that looks impressive but is surprisingly simple to make.
The first time I made this strudel for a summer gathering, guests were fighting over the last slice. Now it's my go to dessert whenever peaches are in season and I need something that looks fancy without hours in the kitchen.
Ingredients
- Peaches fresh ripe peaches provide the perfect summer sweetness and texture. Look for fragrant fruits that yield slightly to gentle pressure
- Sugar brings out the natural sweetness of the peaches and creates a light syrup
- Cream cheese creates a rich, tangy base that balances the sweet peaches. Be sure to let it soften properly for smooth mixing
- Vanilla extract adds depth and warmth to the cream cheese filling. Use pure extract for the best flavor
- Egg yolk enriches the cream cheese filling and helps it set properly during baking
- Puff pastry the convenience hero of this recipe. Store bought sheets create dozens of flaky layers with zero effort
- Sliced almonds add essential crunch and nutty flavor. Toasting them first intensifies their flavor
Step-by-Step Instructions
- Prepare the oven
- Preheat your oven to 375°F. Position a rack in the center of the oven for even baking. This temperature creates the perfect environment for the puff pastry to rise properly while allowing the filling to cook through.
- Cook the peach filling
- Place peaches and sugar in a small pot over medium heat. Stir frequently to prevent sticking and cook just until the sugar dissolves completely and the peaches begin to soften, about 3 to 5 minutes. You want them to release some juice but still maintain their shape. Strain excess liquid if necessary to prevent a soggy pastry.
- Prepare the cream cheese mixture
- Using an electric mixer, beat the softened cream cheese until completely smooth and free of lumps, about 1 minute. Add sugar, vanilla extract, and egg yolk, continuing to mix until the mixture is silky smooth and well incorporated. The texture should be spreadable but not runny.
- Prepare the pastry
- Work with one puff pastry sheet at a time on a lightly floured surface. Roll it into a 14x12 inch rectangle of even thickness. Cut 1 inch slits along both sides, about one third of the way in from each edge. This creates the strips you will fold over the filling. Leave the center third intact for the filling.
- Assemble the strudel
- Spread half the cream cheese mixture down the center of the prepared pastry, creating an even layer. Top with half the prepared peaches, distributing them evenly. Starting at one end, carefully fold the cut pastry strips over the filling, alternating sides as you work your way down to create a braided appearance.
- Bake the strudels
- Transfer assembled strudels to a parchment lined baking sheet. Brush the entire surface thoroughly with egg wash to create a golden finish. Sprinkle with toasted almonds, pressing gently so they adhere. Bake for 30 to 35 minutes until deeply golden brown and the pastry is completely cooked through.
- Finish and serve
- Allow the strudels to cool slightly for 5 minutes before dusting with powdered sugar. The brief cooling period allows the filling to set. Cut into slices while still warm and serve immediately for the best texture and flavor.
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The cream cheese layer is truly what makes this strudel special. I discovered that allowing the cream cheese to come fully to room temperature before beating it makes an enormous difference in creating that silky smooth texture. My daughter now requests this every year for her birthday instead of cake.
Make Ahead Options
This strudel is perfect for planning ahead. You can assemble the entire strudel up to a day before baking. Simply prepare as directed, but instead of baking, cover tightly with plastic wrap and refrigerate. When ready to bake, brush with egg wash and sprinkle with almonds just before placing in the oven. You may need to add 5 to 7 minutes to the baking time if baking from refrigerated.
Peach Variations
While fresh summer peaches provide the best flavor, this recipe is versatile enough to work year round. Canned peaches work beautifully when drained well. For a different twist, try using nectarines or a combination of peaches and berries. If using frozen peaches, thaw and drain them thoroughly before adding to the pot with sugar. Regardless of which type you choose, taste for sweetness and adjust the sugar accordingly.
Serving Suggestions
This peach strudel is delicious on its own, but becomes truly extraordinary with a few simple accompaniments. Try serving warm slices with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For brunch, pair with a cup of coffee or tea. If serving as a dessert course, a small glass of dessert wine like Sauternes or ice wine complements the peach flavors beautifully.
Storage Tips
Any leftover strudel can be stored at room temperature, loosely covered, for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. To restore the crisp texture when serving leftovers, warm in a 300°F oven for 10 minutes. The puff pastry will regain much of its original flakiness.
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Commonly Asked Questions
- → Can I use canned peaches instead of fresh?
Yes, canned peaches work well in this strudel. Just make sure to drain them thoroughly before using to prevent excess moisture in the filling.
- → Do I need to peel the peaches?
Peeling the peaches is optional. The recipe works perfectly with unpeeled peaches, but you can peel them if you prefer a smoother texture in your filling.
- → Can I freeze the strudel?
Yes! For best results, freeze the assembled strudel before baking. Wrap it tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. When ready to bake, cook directly from frozen at 400°F instead of 375°F.
- → What if I don't have cream cheese?
While cream cheese provides the best flavor and texture, you could substitute with mascarpone cheese for a similar creamy result. Greek yogurt mixed with a bit of sugar can work in a pinch, though the filling will be less rich.
- → How do I store leftover strudel?
Store cooled leftover strudel in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 10 minutes to restore crispness, or enjoy cold.
- → Can I add other fruits to this strudel?
Absolutely! While peaches are the star here, you could add or substitute with berries, apples, or pears. Just ensure any additional fruits aren't too watery, or cook them slightly first to reduce moisture.