Real Recipes From Real Home Cooks ®

braided peach strudel

(3 ratings)
Recipe by
Vickie Parks
Renton, WA

Using frozen puff pastry sheets and frozen peach slices makes this classic Austrian dessert a breeze to prepare. It's great served as a dessert, sweet breakfast dish, or quick snack to enjoy with a cup of hot coffee. If you prefer to use fresh fruit, you can replace the frozen peach slices with 4 medium peaches that are peeled, pitted and thinly sliced.

(3 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For braided peach strudel

  • 16-oz pkg
    frozen peach slices, thawed and well drained
  • 1/3 cup
    light brown sugar, loosely packed
  • 1 Tbsp
    all-purpose flour
  • 1/4 cup
    chopped walnuts
  • 1 tsp
    vanilla extract
  • 1 sheet
    frozen puff pastry, thawed (from a 17.3-oz package)
  • 1 lg
  • 1 Tbsp
  • 2 Tbsp
    coarse sugar (you can use granulated sugar but the coarse sugar works best)

How To Make braided peach strudel

  • 1
    Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
  • 2
    In a large bowl, stir together the peaches, brown sugar, flour, walnuts and vanilla extract.
  • 3
    Unfold pastry sheet on a lightly floured surface. Roll pastry sheet to form a 14x12-inch rectangle. Gently transfer pastry sheet to the parchment-lined baking sheet. Spoon the peach mixture lengthwise down the middle of the pastry sheet. Cut slits 1 inch apart on both sides of the pastry to within 1/2 inch of the peach filling. Starting at one end, fold the pastry strips over the peach filling in a braided pattern (fold one strip from the left, then fold one strip from the right), repeating until the filling is covered with the pastry strips.
  • 4
    Beat the egg and water together. Brush the egg wash over the pastry, and sprinkle the coarse sugar on top.
  • 5
    Bake for about 25 minutes or until the pastry is a light golden color and pastry filling is piping hot. Let the pastry cool on the baking sheet for 20 minutes before slicing and serving