Braided Peach Strudel

Braided Peach Strudel

6

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 45 m servings 353 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

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.

Reviews

6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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...

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.

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 brea...

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...

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 b...