Braided Peach Strudel
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.
16-oz pkgfrozen peach slices, thawed and well drained
1/3 cuplight brown sugar, loosely packed
1 Tbspall-purpose flour
1/4 cupchopped walnuts
1 tspvanilla extract
1 sheetfrozen puff pastry, thawed (from a 17.3-oz package)
2 Tbspcoarse sugar (you can use granulated sugar but the coarse sugar works best)
How to Make Braided Peach Strudel
- Preheat oven to 400°F.
Line a baking sheet with parchment paper; set aside.
- In a large bowl, stir together the peaches, brown sugar, flour, walnuts and vanilla extract.
- 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.
- Beat the egg and water together. Brush the egg wash over the pastry, and sprinkle the coarse sugar on top.
- 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