Peach Strudel with Almonds (Printable Version)
# What You'll Need:
→ For Peaches
01 -
3 large peaches, cut into 2.5 cm pieces
02 -
60 g sugar
→ For Cream Cheese Mixture
03 -
225 g cream cheese, softened at room temperature
04 -
60 g sugar
05 -
5 ml vanilla extract
06 -
1 large egg yolk
→ For Strudels
07 -
2 sheets puff pastry
08 -
1 large egg, for egg wash
09 -
15 g icing sugar, for dusting
10 -
30 g sliced almonds, toasted
# Step-by-Step Directions:
01 -
Preheat the oven to 190°C (375°F).
02 -
Combine peaches and sugar in a small pot. Cook over medium heat for 3-5 minutes until sugar dissolves and peaches slightly soften. Remove from heat and strain excess liquid if necessary.
03 -
In a mixing bowl, beat cream cheese until smooth. Add sugar, vanilla extract, and egg yolk, continuing to mix until well combined and creamy.
04 -
On a lightly floured surface, roll out one puff pastry sheet into a 35×30 cm rectangle. Cut 2.5 cm slits along both sides, about ⅓ of the way in. Spread half the cream cheese mixture down the center, then top with half the peach mixture.
05 -
Starting at one end, fold the pastry strips over the filling, alternating sides until the filling is completely enclosed.
06 -
Repeat the process with the remaining puff pastry and fillings.
07 -
Transfer both strudels to a prepared baking sheet. Brush with egg wash and sprinkle with sliced almonds.
08 -
Bake for 30-35 minutes until golden brown.
09 -
Allow strudels to cool for 5 minutes. Dust with icing sugar, slice, and serve.
# Helpful Notes:
01 -
This recipe yields 2 peach strudels.
02 -
Peeling the peaches is optional. Canned peaches may be substituted.
03 -
To freeze, wrap unbaked strudel tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
04 -
When baking from frozen, use a higher temperature of 200°C (400°F) and bake directly from freezer to prevent sogginess.