Braided Peach Strudel2 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 1 hr 45 min
“Using prepared puff pastry sheets and frozen peach slices makes it so easy to create this mouthwatering peach strudel that tastes even better than it looks!” - by Campbell's Kitchen
Original recipe yields 1 strudel
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
- Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
Amount Per Serving (6 total)
- 353 cal
- 15.2 g
- 50 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"So, I mixed up the directions, even after reading it through twice: I misread the egg/water being ADDED to the fruit mixture... So my filling was WAY too drippy. That was entirely my fault, but if you..." See more are like me, and read it like that, here's your warning! Keep the egg and water apart from the filling. I also added about 1/4 tsp. of cinnamon to my fruit, for a bit more spice. The whole thing is NOT kind to your baking sheet, so I recommend a layer of foil on your baking sheet first. It'll save you some pain when you wash dishes. Otherwise, this was simple and pretty and tasty."
"Tastes good but... Although I used mixed berries instead of peaches, I used the same amount the recipe suggested and it's way too high of a fruit to pastry ratio. I'll be cooking the other half of th..." See moree box to go with what's left. To anyone else who tries this recipe, I'd say 12 oz is more than enough. The pastry was rather soggy on the bottom, but that's probably my fault for using fruit that's too juicy."
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