Braided Peach Strudel Recipe - Allrecipes.com
Braided Peach Strudel Recipe
  • READY IN hrs

Braided Peach Strudel

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 strudel Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    1 hr 45 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Footnotes

  • Source: Camilla Saulsbury
  • Recipe Tips:
  • Easy Substitution: You may substitute 4 medium peaches, peeled, pitted and sliced, for the frozen peach slices in this recipe.
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Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2011

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 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.

 
Most Helpful Critical Review
Jan 18, 2011

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 the 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.

 

8 Ratings

Aug 19, 2013

Made as directed except I used fresh peaches. This is really good. I like that it is just slightly sweet, most of the sweetness coming from the peaches.

 
Aug 04, 2013

Not bad and very easy. The next time after I have rolled out the dough, I will place it on parchment paper and put it on the cookie sheet then fill it. It was stupid of me to fill it on the bread board and then try to transfer it to a cookie sheet. In fact, I should have rolled it out on parchment paper too. I had enough filling which thickened nicely with 2+ T flour. I think I would leave the nuts out the next time or maybe sprinkle them on top. It could even use a little powder sugar glaze on the top if the fruit isn't too sweet. Bottom crust came out nice and crispy and brown. I would try it again.

 
Aug 08, 2014

I loved this!! I made as directed but used only 1/4 cup sugar and no pecans because I didn't have any. If I were to add I would toast them first. I also used 1 1/2TBSP minit tapioca instead of the flour. Turned out great.

 
Jul 11, 2014

i made the recipe to the directions, except I left out the pecans and used very ripe fresh peaches. Overall the strudel was very good, but a little on the sweet side, but that could have been because the peaches I used were very ripe and sweet. This made a quick weekend breakfast and I'll make it again.

 

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Nutrition

  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 50 g
  • 16%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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