braided peach strudel

Name: Braided Peach Strudel
Prep time: 20 min
Cook time: 25 min
Yield: 6
Cuisine: Hungarian
Ingredients: 16-oz package(s) frozen peach slices, thawed and well drained; 1/3 cup - light brown sugar, loosely packed; 1 tablespoon(s) all-purpose flour; 1/4 cup - chopped walnuts; 1 teaspoon(s) vanilla extract; 1 sheet - frozen puff pastry, thawed (from a 17.3-oz package); 1 large egg; 1 tablespoon(s) water; 2 tablespoon(s) coarse sugar (you can use granulated sugar but the coarse sugar works best)

(3 RATINGS)

18 Pinches 3 Photos

Vickie Parks

Renton, WA

Updated on Jun 10, 2017

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.

Rate

prep time 20 Min

cook time 25 Min

method Bake

yield 6 serving(s)

Ingredients

16-oz packages frozen peach slices, thawed and well drained
1/3 cup - light brown sugar, loosely packed
1 tablespoon all-purpose flour
1/4 cup - chopped walnuts
1 teaspoon vanilla extract
1 sheet - frozen puff pastry, thawed (from a 17.3-oz package)
1 large egg
1 tablespoon water
2 tablespoons coarse sugar (you can use granulated sugar but the coarse sugar works best)

How To Make braided peach strudel

Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

Step 2

In a large bowl, stir together the peaches, brown sugar, flour, walnuts and vanilla extract.
Step 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.
Step 4

Beat the egg and water together. Brush the egg wash over the pastry, and sprinkle the coarse sugar on top.
Step 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
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